Fish oil extracted from fish-fillet by-products is weakly linked to the extraction temperatures but strongly linked to the omega-3 content of the raw material

Philipp Honold, Marie-Louise Nouard, Charlotte Jacobsen

Research output: Contribution to journal › Journal article › Research › peer-review

Fingerprint

Dive into the research topics of 'Fish oil extracted from fish-fillet by-products is weakly linked to the extraction temperatures but strongly linked to the omega-3 content of the raw material'. Together they form a unique fingerprint.

Agricultural and Biological Sciences

Food Science