Contenido de EPA y DHA en aceite crudo de pescado producido en el Perú durante el periodo 1996 - 2000
EPA (eicosapentenoic acid) and DHA (docosahexenoic acid) content of raw fish oil produced in Peru mainlyfrom black anchovy (Engraulis ringens) during 19962000 was determined. Fatty acids composition of 435 samples wasanalyzed by gas chromatography. Extreme values of EPA for all the samples were 10....
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| Pubblicato in: | Ciencia y Tecnología Alimentaria |
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| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2002
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| Soggetti: | |
| Accesso online: | https://www.redalyc.org/articulo.oa?id=72430504 |
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