Seasonal Variations in Total Lipid and Fatty Acid Composition of Haliotis discus Hannai from Three Different Production Zones
Author:
Affiliation:
1. College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, P.R. China
2. Qingdao National Laboratory for Marine Science and Technology, Laboratory of Marine Drugs and Biological Products, Qingdao, Shandong, P.R. China
Funder
National Key R&D Program of China
National Natural Science Foundation of China
earmarked fund for Modern Agro-industry Technology Research System
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2021.1894287
Reference52 articles.
1. Seasonal Changes in Crude and Lipid Composition of Herring Fillets, Byproducts, and Respective Produced Oils
2. Seasonal variation in the chemical composition of horse-mackerel ( Trachurus trachurus )
3. The role of polyunsaturated fatty acids in fish
4. Supplementation of fish oil and olive oil in patients with rheumatoid arthritis
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