HIGHLIGHTS
- who: Santiago P. Aubourg and collaborators from the Department of Food Technology, Marine Research Institute (CSIC), c/ECabello, Vigo, Spain have published the research: Nutritional and Healthy Value of Chemical Constituents Obtained from Patagonian Squid (Doryteuthis gahi) By-Products Captured at Different Seasons, in the Journal: Foods 2021, 10, 2144. of 10/09/2021
- what: This study focuses on the extraction of nutritional and healthy constituents from Patagonian squid by-products. Related to the current study, Kacem et_al analysed the proximate composition of viscera fraction (stomach, intestines, and pyloric caeca) from Sepia officinalis captured in . . .
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