Enrichment of eicosapentaenoic acid and docosahexaenoic acid from sardine by-products by supercritical fluid fractionation
Marion Létisse, Louis ComeauVolume:
31
Year:
2008
Language:
english
Pages:
7
DOI:
10.1002/jssc.200700501
File:
PDF, 872 KB
english, 2008