Fourier transform infrared spectroscopy as a tool to study farmed and wild sea bass lipid composition-Reference-Cited by-同舟云学术

Fourier transform infrared spectroscopy as a tool to study farmed and wild sea bass lipid composition

Published:2013-11-04 Issue:7 Volume:94 Page:1340-1348
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Vidal Natalia P¹,Goicoechea Encarnación¹,Manzanos María J¹,Guillén María D¹

Affiliation:

1. Food Technology, Faculty of Pharmacy, Lascaray Research Center; University of the Basque Country (UPV/EHU); Paseo de la Universidad nº 7 01006 Vitoria Spain

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6417/fullpdf

Reference22 articles.

1. Application of nonparametric multivariate analyses to the authentication of wild and farmed European sea bass (Dicentrarchus labrax). Results of a survey on fish sampled in the retail trade;Fasolato;J Agric Food Chem,2010

2. Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition;Alasalvar;Food Chem,2002

3. NMR metabolic profiling of organic and aqueous sea bass extract: implications in the discrimination of wild and cultured sea bass;Mannina;Talanta,2008

4. Total lipid content, fatty acid and mineral compositions of muscles and liver in wild and farmed sea bass (Dicentrarchus labrax);Mnari-Bhouri;Afr J Food Sci,2010

5. Differentiation in the lipid quality of wild and farmed sea bass (Dicentrarchus labrax) and gilthead sea bream (Sparus aurata);Orban;J Food Sci,2003

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