A lumped model of the lipase catalyzed hydrolysis of sardine oil to maximize polyunsaturated fatty acids content in acylglycerols

  1. Morales-Medina, R.
  2. Munio, M.
  3. Guadix, A.
  4. Guadix, E.M.
  5. Camacho, F.
Journal:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Year of publication: 2018

Volume: 240

Pages: 286-294

Type: Article

DOI: 10.1016/J.FOODCHEM.2017.07.030 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus