Comparison of low‐temperature processes for oil and coenzyme Q10 extraction from mackerel and herring
Author:
Affiliation:
1. Département de Biologie, Chimie et Géographie, Université du Québec à Rimouski, Rimouski, Canada
2. Centre Technologique des Produits Aquatiques, Ministère de l'Agriculture des Pêcheries et de l'Alimentation du Québec, Gaspé, Canada
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200800133
Reference48 articles.
1. Polyunsaturated fatty acids in the food chain in the United States;Kris‐Etherton P. M.;Am J Clin Nutr.
2. Fish Consumption, Fish Oil, Omega-3 Fatty Acids, and Cardiovascular Disease
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