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This page is a summary of: Comprehensive Study of the Lipid Classes of Krill Oil by Fractionation and Identification of Triacylglycerols, Diacylglycerols, and Phospholipid Molecular Species by Using UPLC/QToF-MS, Food Analytical Methods, March 2015, Springer Science + Business Media,
DOI: 10.1007/s12161-015-0150-6.
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