Aquaculture and agriculture-by products as sustainable sources of omega-3 fatty acids in the food industry
1 |
Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, 32004, Ourense, Spain |
2 |
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal |
3 |
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Fo-rensic Medicine Department, Universitat de València, Faculty of Pharmacy, Avda, Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain |
CORRESPONDING AUTHOR
Francisco J. Barba
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Fo-rensic Medicine Department, Universitat de València, Faculty of Pharmacy, Avda, Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain
Jian Bo Xiao
Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, 32004, Ourense, Spain
Jesus Simal-Gandara
Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, 32004, Ourense, Spain
Submission date: 2021-11-01
Final revision date: 2021-12-02
Acceptance date: 2021-12-06
Online publication date: 2021-12-17
Publication date: 2022-02-01