Red Shrimp Are a Rich Source of Nutritionally Vital Lipophilic Compounds: A Comparative Study among Edible Flesh and Processing Waste

This study was aimed at comparatively analyzing the sterols, tocopherols and fatty acids from edible flesh and processing waste obtained from three shrimp species, utilizing rapid liquid chromatography (LC)-atmospheric-pressure chemical ionization (APCI)-tandem mass spectrometry (MS/MS) and gas chro...

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Detalles Bibliográficos
Autores principales: Saini, Ramesh Kumar, Song, Min-Ho, Rengasamy, Kannan R. R., Ko, Eun-Young, Keum, Young-Soo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554860/
https://www.ncbi.nlm.nih.gov/pubmed/32858876
http://dx.doi.org/10.3390/foods9091179

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554860/
https://www.ncbi.nlm.nih.gov/pubmed/32858876
http://dx.doi.org/10.3390/foods9091179

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