Nutritional properties, oxidative stability, and in vitro digestibility of oils extracted from muscles of wild and breeding eels (Anguilla anguilla)
Author:
Affiliation:
1. Laboratoire de Biochimie et de Génie Enzymatique des LipasesENIS, Route de SoukraSfax 1173‐3038 Tunisia
2. Enzymologie Interfaciale et Physiologie de la LipolyseCNRS Aix‐Marseille UniversitéChemin Joseph Aiguier France
Funder
Ministry of Higher Education Scientific research and Technology, Tunisia
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13519
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1. Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition
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3. In vitro comparative study of three pancreatic enzyme preparations: dissolution profiles, active enzyme release and acid stability
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