Study along storage of volatile compounds of two fish oils extracted by supercritical carbon dioxide

  1. De Diego, S.M.
  2. Rubio-Rodríguez, N.
  3. Jaime, I.
  4. Beltrán, S.
  5. Rovira, J.
  6. Sanz, M.T.
Actas:
Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods

Año de publicación: 2010

Páginas: 164-169

Tipo: Aportación congreso

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Fuente de los datos: Scopus