An efficient upgrading approach to produce n-3 polyunsaturated fatty acids-rich edible grade oil from high-acid squid visceral oil
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DOI: 10.1016/j.bej.2017.05.014
Abstract: Abstract High-acid squid visceral oil is unsuitable for consumption owing to its high content of free fatty acids (FAs). In this study, an edible grade resource of n -3 polyunsaturated fatty acids (PUFA) was developed… read more here.
Keywords: edible grade; high acid; squid visceral; acid squid ... See more keywords