Valorization of residues from anchovy (Engraulis anchoita) salting-ripening process: Impact of desalting procedures in retention of biologically-active compounds

Publication date: October 2021Source: LWT, Volume 150Author(s): Marion Daniela Marchetti, Rolando Jesus Jimenez Lugo, Águeda Elena Massa, Marina Czerner

Source: LWT Food Science and Technology - June 22, 2021 Category: Food Science Source Type: research