Modification ω-6/ω-3 ratio and increase of the shelf life of anchovy oil (engraulis ringens) with addition of olive oil (olea europaea)

HIGHLIGHTS

• who: Alonso Fiorella et al. from the Departamento Acadu00e9mico de Ingenieru00eda Agroindustrial y Agronomu00eda, Universidad Nacional del Santa (UNS), AvUniversitaria s/n, Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria, Milan, Italy have published the research work: Modification u03c9-6/u03c9-3 ratio and increase of the shelf life of anchovy oil (Engraulis ringens) with addition of olive oil (Olea europaea), in the Journal: (JOURNAL)
• what: The aim of this work was to blend anchoveta oil (AO) with virgin oil (VOO) to modify the v-6/v-3 of the . . .
  

   

  

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