Article ISI SCOPUS
EUROPEAN FOOD RESEARCH AND TECHNOLOGY  (2018)

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

Pando, ME; Rodriguez, A; Galdames A.; Berrios, MM; Rivera, M; Romero, N; Valenzuela, MA.; Ortiz, J; Aubourg, SP

Keywords: response surface methodology, oncorhynchus mykiss, concentrates, urea complexation, Belly by-product, EPA and DHA

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Título según WOS: Maximization of the docosahexaenoic and eicosapentaenoic acids content in concentrates obtained from a by-product of rainbow trout (Oncorhynchus mykiss) processing
Título según SCOPUS: Maximization of the docosahexaenoic and eicosapentaenoic acids content in concentrates obtained from a by-product of rainbow trout (Oncorhynchus mykiss) processing
Título de la Revista: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volumen: 244
Número: 5
Editorial: Springer
Fecha de publicación: 2018
Página de inicio: 937
Página final: 948
Idioma: English
DOI:

10.1007/s00217-017-3013-0
Notas: ISI, SCOPUS