Fatty acids and astaxanthin composition of two edible native Mexican crayfish Cambarellus (C.) montezumae and Procambarus (M.) bouvieri
The content and composition of the fatty acids (FAs) and astaxanthin (AST) in the edible forms of crayfish: the whole animal of Cambarellus (C.) montezumae, and the tail meat (TM) of Procambarus (M.) bouvieri were determined by GC and HPLC. The exoskeleton (EXK) of P. (M.) bouvieri was also studied....
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2016-09-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1614 |