Lipid and fatty acid compositions differentiate between wild and cultured Japanese eel (Anguilla japonica)

Food Chemistry

Volumn 115, Issue 2, 2009, Pages 436-440

  Oku, Takahiro ^a   Sugawara, Akira ^b   Choudhury, Malay ^a   Komatsu, Masaharu ^a   Yamada, Shoji ^a   Ando, Seiichi ^a  

^a KAGOSHIMA UNIVERSITY   (Japan)

^b Hokkaido Central Fisheries Experimental Station   (Japan)

Author keywords

Anguilla japonica; Fatty acid composition; Japanese eel; Lipid profile

Indexed keywords

EID: 61349135410     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.12.032     Document Type: Article

References (23)

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