Concentration of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) of tuna oil by urea complexation: optimization of process parameters-Reference-Cited by-同舟云学术

Concentration of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) of tuna oil by urea complexation: optimization of process parameters

Published:2006-04 Issue:3 Volume:73 Page:203-209
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Liu Shucheng,Zhang Chaohua,Hong Pengzhi,Ji Hongwu

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

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3. Preparation of a ω-3 fatty acid concentrate from cod liver oil;Haagsma;Journal of America Oil Chemists’ Society,1982

4. Urea inclusion compounds of fatty acids, progress in the chemistry of fat and other;Hermann;Lipids,1953

5. Correlation of fatty acid structure with preferential order of urea complex formation;Iverson;Journal of the Association of Official Analytical Chemists,1967

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