Proximate composition, amino acid and fatty acid profiles of marine snail Rapana venosa meat, visceral mass and operculum

Author:

Luo Fenglei1ORCID,Xing Ronge1,Wang Xueqin1,Peng Quancai2,Li Pengcheng1

Affiliation:

1. Key Laboratory of Experimental Marine Biology, Institute of Oceanology; Chinese Academy of Sciences; Qingdao China

2. Research Center of Analysis and Measurement, Institute of Oceanology; Chinese Academy of Sciences; Qingdao China

Funder

Key Research Program of the Chinese Academy of Sciences

Innovation and Development of Marine Economy Demonstration City Project

National Natural Science Foundation of China

The Scientific and Technological Innovation Project Financially Supported by Qingdao National Laboratory for Marine Science and Technology

Shandong Provincial Science and Technology Major Project, China

Publisher

Wiley

Subject

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

Reference48 articles.

1. Characteristics of Bellamya purificata snail foot protein and enzymatic hydrolysates;Xia;Food Chem,2007

2. Sexual maturation, spawning, and deposition of the egg capsules of the female purple shell, Rapana venosa (Gastropoda : Muricidae);Chung;Malacologia,2002

3. New mollusc in the Black Sea;Drapkin;Priroda,1953

4. Influence of limited proteolysis, detergent treatment and lyophilization on the phenoloxidase activity of Rapana thomasiana hemocyanin;Idakieva;Int J Biol Macromol,2009

5. Phenoloxidase activity of intact and chemically modified functional unit RvH1-a from molluscan Rapana venosa hemocyanin;Dolashki;Comp Biochem Physiol B Biochem Mol Biol,2011

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