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Comparison of the proximal chemical and fatty acid composition of the fried grasshopper’s (Orthoptera) dish

Crossref DOI link: https://doi.org/10.1007/s00217-019-03272-6

Published Online: 2019-03-21

Published Print: 2019-08

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Escamilla-Rosales, María Fernanda

Ariza-Ortega, José Alberto

Ramos-Cassellis, María Elena

Castañeda-Antonio, Dolores

Romo-Gómez, Claudia

Díaz-Reyes, Joel

Ramírez-Moreno, Esther

Alanís-García, Ernesto

Cruz-Cansino, Nelly del Socorro

Betanzos-Cabrera, Gabriel

Suárez-Diéguez, Teodoro

Molina-Trinidad, María Eva

López-Contreras, Luilli

Olivo-Ramírez, Diana Patricia
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Article History

Received: 21 December 2018

Accepted: 9 March 2019

First Online: 21 March 2019

Compliance with ethical standards

:

: The authors declare that they have no conflict of interest.

: This article does not contain any studies with human or animal subjects.