2012•Food Science and BiotechnologyRequires access

Comparison on proximate composition and nutritional profile of red and black sea cucumbers (Apostichopus japonicus) from Ulleungdo(Island) and Dokdo(Island), Korea

Moon‐Hee Lee, Yeon‐Kye Kim, Ho Sung Moon, Kyoung‐Duck Kim, Gwan-Gyu Kim, Hyeon-Ah Cho, Na Young Yoon, Kil Bo Sim, Hee-Yeon Park, Doo-Seog Lee, Chi-Won Lim, Ho‐Dong Yoon, Sang-Kuk Han

Open publisher page 29 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 29 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Sea cucumber, Apostichopus japonicus, Polyunsaturated fatty acid, Amino acid, Food science, Fatty acid, Proximate, Leucine