| Citação | Oku, T., A. Sugawara, M. Choudhury, M. Komatsu, S. Yamada and S. Ando, 2009. Lipid and fatty acid compositions differntiate between wild and cultured Japanese eel (Anguilla japonica). Food Chemistry 115(2):436-440. |
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| Ref. No. | 124379 |
| Língua | English |
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