Maximization of the docosahexaenoic and eicosapentaenoic acids content in concentrates obtained from a by-product of rainbow trout (Oncorhynchus mykiss) processing
Crossref DOI link: https://doi.org/10.1007/s00217-017-3013-0
Published Online: 2017-11-30
Published Print: 2018-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Pando, M. Elsa
Rodríguez, Alicia
Galdames, Andrea
Berríos, M. Macarena
Rivera, Matías
Romero, Nalda
Valenzuela, M. Antonieta
Ortiz, Jaime
Aubourg, Santiago P.
Funding for this research was provided by:
FONDECYT-CONICYT (1120627)
License valid from 2017-11-30