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ACS Omega
(Sep 2019)
Omega‑3 Extraction from Anchovy Fillet Leftovers with Limonene: Chemical, Economic, and Technical Aspects
Rosaria Ciriminna,
Antonino Scurria,
Anne-Sylvie Fabiano-Tixier,
Claudia Lino,
Giuseppe Avellone,
Farid Chemat,
Mario Pagliaro
Affiliations
Rosaria Ciriminna
Istituto per lo Studio dei Materiali Nanostrutturati, CNR, Palermo, Italy
Antonino Scurria
Istituto per lo Studio dei Materiali Nanostrutturati, CNR, Palermo, Italy
Anne-Sylvie Fabiano-Tixier
Avignon University, INRA, UMR 408, GREEN Team Extraction, Avignon, France
Claudia Lino
Istituto per lo Studio dei Materiali Nanostrutturati, CNR, Palermo, Italy
Giuseppe Avellone
Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche, Università degli Studi di Palermo, Palermo, Italy
Farid Chemat
Avignon University, INRA, UMR 408, GREEN Team Extraction, Avignon, France
Mario Pagliaro
Istituto per lo Studio dei Materiali Nanostrutturati, CNR, Palermo, Italy
DOI
https://doi.org/10.1021/acsomega.9b01168
Journal volume & issue
Vol. 4, no. 13
pp. 15359 – 15363
Abstract
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No abstracts available.
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