9WANG Q, XUE C H, LI Z J, et al. Phosphatidylcholine levels and their fatty acid compositions in squid egg: a comparison study with pollack roe and sturgeon caviar[ J]. J Food Lipids, 2008, 15 (2) : 222 -230.
10GALLA N R, KARAKALA B, AKULA S, et al. Physico-chemi- cal, amino acid composition, functional and antioxidant properties of roe protein concentrates obtained from Channa striatus and Lates calcarifer[J]. Food Chem, 2012, 132(3) : 1171 -1176.
