Variation of Lipids and Fatty Acids of the Japanese Freshwater Eel, Anguilla japonica, during Spawning Migration
Author:
Affiliation:
1. Ishikawa Prefectural University
2. Yokosuka-Chosha, National Research Institute of Aquaculture
3. National Research Institute of Fisheries Science
4. Kyushu University
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/64/6/64_ess14293/_pdf
Reference38 articles.
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3. 3) Osako, K.; Saito, H.; Hossain, M. A.; Kuwahara, K.; Okamoto, A. Docosahexaenoic acid levels in the lipids of spotted mackerel Scomber australasicus. Lipids 41, 713-720 (2006).
4. 4) Saito, H. Lipid characteristics of two subtropical Seriola fishes, Seriola dumerili and Seriola rivoliana, with differences between cultured and wild varieties. Food Chem. 135, 1718-1729 (2012).
5. 5) Koizumi, K.; Hiratsuka, S.; Saito, H. Lipid and fatty acids of three edible myctophids, Diaphus watasei, Diaphus suborbitalis, and Benthosema pterotum: High levels of icosapentaenoic and docosaphexaenoic acids. J. Oleo Sci. 63, 461-470 (2014).
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