Triacylglycerols and their fatty acid composition in edible Mediterranean molluscs and crustacean

Food Chemistry

Volumn 110, Issue 2, 2008, Pages 406-413

  Sinanoglou, Vassilia J ^b   Meimaroglou, Dido ^a   Miniadis Meimaroglou, Sofia ^a  

^a UNIVERSITY OF ATHENS   (Greece)

^b UNIVERSITY OF WEST ATTICA   (Greece)

Author keywords

Crustacean; Fatty acids; Mollusc; Neutral lipids; Triacylglycerol

Indexed keywords

FATTY ACID; TRIACYLGLYCEROL;

ARTICLE; CHEMICAL STRUCTURE; CRUSTACEA; GAS CHROMATOGRAPHY; LIPID ANALYSIS; LIPID COMPOSITION; MASS SPECTROMETRY; MOLLUSC; NONHUMAN; QUANTITATIVE ANALYSIS; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SOUTHERN EUROPE;

CRUSTACEA; ELEDONE MOSCHATA; MELICERTUS KERATHURUS; MOLLUSCA; SEPIA OFFICINALIS; TODARODES SAGITTATUS;

EID: 41949140684     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.02.035     Document Type: Article

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