Phospholipids of marine origin V.—The crab – a comparative study of a marine species (Cyclograpsus punctatus) and a fresh water species (Potamon)
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference13 articles.
1. Phospholipids of marine origin IV. the abalone (Haliotis midae)
2. Personal communication
3. Detection of 2-aminoethylphosphonic acid in the phospholipids of the crab (Cyclograpsus punctatus)
4. PREPARATION OF LIPIDE EXTRACTS FROM BRAIN TISSUE
5. Phospholipids of marine origin. I.—The hake (Merlucius capensis, castelnau)
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1. Detailed Analysis of Lipids in Edible Viscera and Muscles of Cooked Crabs Portunus trituberculatus and Portunus pelagicus;Journal of Aquatic Food Product Technology;2020-03-30
2. Nutrient Composition of Raw and Cooked Meat of Male Southern King Crab (Lithodes santollaMolina, 1782);Journal of Aquatic Food Product Technology;2012-10
3. Lipids and of fatty acids of edible crabs of the north-western Pacific;Food Chemistry;2009-10
4. Phospholipids of sea worms, mollusks, and arthropods;Russian Journal of Marine Biology;2009-05
5. Species Differentiation by Multivariate Analysis of Phospholipids from Canned Atlantic Tuna;Journal of Agricultural and Food Chemistry;1997-07-01
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