Modifications of Atlantic salmon by-product oil for obtaining different ω-3 polyunsaturated fatty acids concentrates: An approach to comparative analysis
Omega-3 polyunsaturated fatty acids (ω-3 PUFAs) rich 2-monoacylglycerols (2-MAG), omega-3 polyunsaturated free fatty acids (ω-3 PUFFAs) concentrate, and PUFA enriched acylglycerols were prepared from salmon frame bone oil (SFBO) by enzymatic alcoholysis, urea complexation, and enzymatic esterificati...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-04-01
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| Series: | Journal of Food and Drug Analysis |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1021949817300972 |