Nutritional Quality of the Edible Tissues of European Lobster Homarus gammarus and American Lobster Homarus americanus-Reference-Cited by-同舟云学术

Nutritional Quality of the Edible Tissues of European Lobster Homarus gammarus and American Lobster Homarus americanus

Published:2009-04-01 Issue:9 Volume:57 Page:3645-3652
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Barrento Sara¹,Marques António¹,Teixeira Bárbara¹,Vaz-Pires Paulo²³,Nunes Maria Leonor¹

Affiliation:

1. Research Unit of Upgrading of Fishery and Aquaculture Products, National Institute of Biological Resources (INRB-IPIMAR), Avenida de Brasília, 1449-006 Lisboa, Portugal

2. Abel Salazar Institute for the Biomedical Sciences (ICBAS), University of Porto, Largo Professor Abel Salazar 2, 4099-003 Porto, Portugal

3. Centre of Marine and Environmental Research of the University of Porto (CIIMAR-UP), Rua Bragas 289, 4050-123 Porto, Portugal

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf900237g

Reference39 articles.

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2. Composition of the Commercially Important Mediterranean Finfish, Crustaceans, and Molluscs

3. Determinaton of proximate composition and mineral contents of blue crab (Callinectes sapidus) and swim crab (Portunus pelagicus) caught off the Gulf of Antalya

4. Main phospholipids and their fatty acid composition in muscle and cephalothorax of the edible Mediterranean crustacean Palinurus vulgaris (spiny lobster)

5. Seafood diets: Hypolipidemic and antiatherogenic effects of taurine and n-3 fatty acids

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