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Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones

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Authors: Mehdi Abdollahi, Haizhou Wu, Ingrid Undeland

Journal: Foods

Published: 27 April 2021 · Vol. 10, Issue 5, 950

Licence: CC BY

Article: Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones

←Isohemigossypolone: Antiophidic properties of a naphthoquinone isolated from Pachira aquatica Aubl.

Effect of recovery technique, antioxidant addition and compositional features on lipid oxidation in protein enriched products from cod- salmon and herring backbones→

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