Comparison of Lipid Content and Fatty Acid Composition in the Edible Meat of Wild and Cultured Freshwater and Marine Fish and Shrimps from China
Author:
Affiliation:
1. Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang Province, China 310029
2. School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria 3125, Australia
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf104154q
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