Positional distribution of fatty acids and phospholipid composition in King salmon (Oncorhynchus tshawytscha) head, roe and skin using nuclear magnetic resonance spectroscopy

Publication date: Available online 5 June 2021Source: Food ChemistryAuthor(s): Mirja Kaizer Ahmmed, Alan Carne, Fatema Ahmmed, Ian Stewart, Hong Sabrina Tian, Alaa El-Din Ahmed Bekhit

Source: Food Chemistry - June 9, 2021 Category: Food Science Source Type: research