Characterization of Phospholipid Molecular Species in the Edible Parts of Bony Fish and Shellfish-Reference-Cited by-同舟云学术

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Characterization of Phospholipid Molecular Species in the Edible Parts of Bony Fish and Shellfish

Published:2012-03-15 Issue:12 Volume:60 Page:3234-3245
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Boselli Emanuele¹,Pacetti Deborah¹,Lucci Paolo²,Frega Natale G.¹

Affiliation:

1. Department of Agricultural, Food, and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy

2. Department of Nutrition and Biochemistry, Faculty of Sciences, Pontificia Universidad Javeriana, Bogotà D.C., Colombia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf205159a

Reference25 articles.

1. The health benefits of omega-3 polyunsaturated fatty acids: a review of the evidence

2. The influence of low intake of n-3 fatty acids on platelets in elderly people

3. Positional analysis of egg triacylglycerols and phospholipids from hens fed diets enriched with refined seal blubber oil

4. Stereospecific Analysis of Triacylglycerol and Phospholipid Fractions of Five Wild Freshwater Fish from Poyang Lake

5. The influence of season on the lipid profiles of five commercially important species of Brazilian fish

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