Open AccessReduction of Free Fatty Acid Content of Crude Sardine Oil by Enzymatic Esterification at Laboratory Scale
Author(s) -
Mariem Kharroubi,
Fatima Bellali
Publication year - 2017
Publication title -
international journal of biological chemistry
Language(s) - English
Resource type - Journals
eISSN - 2152-2561
pISSN - 1819-155X
DOI - 10.3923/ijbc.2017.23.29
Subject(s) - sardine , chemistry , food science , fatty acid , enzyme , biochemistry , chromatography , crude oil , biology , fishery , fish <actinopterygii> , petroleum engineering , engineering
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