Red muscle of small pelagic fishes’ fillets are high-quality sources of essential fatty acids
Margaux Mathieu‐Resuge, Fabienne Le Grand, Pablo Brosset, Christophe Lebigre, Philippe Soudant, Marie Vagner, Laure Pecquerie, Fany Sardenne
Topics & Concepts
SardineAnchovyDocosahexaenoic acidPelagic zoneEicosapentaenoic acidFood scienceChemistryFisheryFatty acidPolyunsaturated fatty acidBiologyBiochemistryFish <Actinopterygii>Aquaculture Nutrition and GrowthFatty Acid Research and HealthMeat and Animal Product Quality