Red Shrimp Are a Rich Source of Nutritionally Vital Lipophilic Compounds: A Comparative Study among Edible Flesh and Processing Waste
Sign Up to like & getrecommendations! Published in 2020 at "Foods"
DOI: 10.3390/foods9091179
Abstract: 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)… read more here.
Keywords: processing waste; waste; edible flesh; shrimp ... See more keywords