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

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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Bibliographic Details
Main Authors:	Ramesh Kumar Saini, Min-Ho Song, Kannan R. R. Rengasamy, Eun-Young Ko, Young-Soo Keum
Format:	Article
Language:	English
Published:	MDPI AG 2020-08-01
Series:	Foods
Subjects:	Argentine red shrimp black tiger shrimp white leg shrimp cholesterol α-tocopherol polyunsaturated fatty acids (PUFAs)
Online Access:	https://www.mdpi.com/2304-8158/9/9/1179

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