Comparison of lipid content and fatty acid composition in the edible meat of wild and cultured freshwater and marine fish and shrimps from China

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 5, 2011, Pages 1871-1881

  Li, Guipu ^a   Sinclair, Andrew J ^b   Li, Duo ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b DEAKIN UNIVERSITY   (Australia)

Author keywords

fatty acid composition; freshwater fish; lipid content; marine fish; shrimp

Indexed keywords

FATTY ACID COMPOSITION; FRESHWATER FISH; LIPID CONTENT; MARINE FISH; SHRIMP;

FATTY ACIDS; FISH;

MEATS;

FATTY ACID; FRESH WATER; LIPID; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; SEA WATER;

ANIMAL; AQUACULTURE; ARTICLE; CHINA; COMPARATIVE STUDY; FISH; PENAEIDAE; SEA FOOD; SHELLFISH;

ANIMALS; AQUACULTURE; CHINA; FATTY ACIDS; FATTY ACIDS, OMEGA-3; FATTY ACIDS, OMEGA-6; FISHES; FRESH WATER; LIPIDS; PENAEIDAE; SEAFOOD; SEAWATER; SHELLFISH;

DECAPODA (CRUSTACEA); HYPOPHTHALMICHTHYS; HYPOPHTHALMICHTHYS NOBILIS;

EID: 79952147068     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf104154q     Document Type: Article

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