Maximization of the docosahexaenoic and eicosapentaenoic acids content in concentrates obtained from a by-product of rainbow trout (Oncorhynchus mykiss) processing - Concepedia

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Maximization of the docosahexaenoic and eicosapentaenoic acids content in concentrates obtained from a by-product of rainbow trout (Oncorhynchus mykiss) processing

DOI Full Paper Access

21

Citations

19

References

2017

Year

María Elsa Pando, Alicia Rodrı́guez, Andrea Galdames, M. Macarena Berríos, Matías Rivera, Nalda Romero, M. Antonieta Valenzuela, Jaime Ortíz, Santiago P. Aubourg

European Food Research and Technology

Rainbow TroutEngineeringEnvironmental EngineeringAquaculturePhytochemicalEicosapentaenoic Acids ContentPolyphenolics

References

	Year	Citations

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