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Optimisation of rancidity stability in long‐chain PUFA conc..:
Berríos, Mª Macarena
;
Rodriguez, Alicia
;
Rivera, Matías
...
International Journal of Food Science & Technology. 52 (2017) 6 - p. 1463-1472 , 2017
Link:
https://doi.org/10.1111/ijfs.13406
RT Journal T1 <Title>Optimisation of rancidity stability in long‐chain PUFA concentrates obtained from a rainbow trout (Oncorhynchus mykiss) by‐product</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.13406&Exemplar=1&LAN=DE A1 Berríos, Mª Macarena A1 Rodriguez, Alicia A1 Rivera, Matías A1 Pando, Mª Elsa A1 Valenzuela, Mª Antonieta A1 Aubourg, Santiago P. PB Wiley YR 2017 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 52 IS 6 SP 1463 OP 1472 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.13406 DO https://doi.org/10.1111/ijfs.13406 SF ELIB - SuUB Bremen
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