Differences in lipid class and fatty acid composition between wild and cultured sea cucumbers, Apostichopus japonicus, explain modification and deposition of lipids

The Japanese sea cucumber Apostichopus japonicus, a commercial species highly valued for its medicinal and nutritious properties, is wild‐harvested cultured in the countries of the North Pacific region. To assess the modification and deposition of dietary lipids in tissues of A. japonicus, the compo...

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