Figure 3. Changes in the content of major fatty acids in oysters exposed to hypoxia

From

Identification of Molecular Biomarkers for Food Quality Assessment of Oysters Exposed to Hypoxia

So Yun Park, Jinik Hwang, Juyun Lee, Youngjae Chung, Donggiun Kim, Taek-Kyun Lee

Journal of Food and Nutrition Research. 2017, 5(3), 156-159 doi:10.12691/jfnr-5-3-3