物理法和化学法精制对酶解法沙丁鱼油品质的影响 "Effect of physical and chemical refining on the quality of sardine oil prepared by enzymatic hydrolysis" by 魏文聪1 ,张雪冰1 ,陶宁萍1,2 WEI Wencong1, ZHANG Xuebing1, TAO Ningping1,2

Subjects: “…沙丁鱼；鱼油；提取；精制；脂肪酸；挥发性成分 sardine; fish oil; extraction; refining; fatty acid; volatile components…”
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Comparative study of extraction methods for nutritional and safety assessment of fish oils from Heterotis niloticus co-products by Diana Ngo Hagbe, Fabrice Fabien Dongho Dongmo, Aymar Rodrigue Fogang Mba, Fabrice Hervé Njike Ngamga, Boris Simo Noutsa, Landry Lienou Lienou, Rebecca Madeleine Ebelle Etame, Inocent Gouado

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