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. 2018 Jul 18;17:162. doi: 10.1186/s12944-018-0812-7

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© The Author(s). 2018

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fig. 1 — Separation of triglyceride (TG) and phospholipid (PL) in fish oil and krill oils using thin-layer chromatography. Perilla oil (PO) was as a control and sample oils were fish oil (FO), krill oil 1 (KO), and krill oil 2 (CKO)