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The Valorization Potential of Freshwater Fish, Including Common Carp (Cyprinus carpio), in the Context of Obtaining Functional Food Ingredients

Tokarczyk G et al.
Europe PMC · Papers · License: Open Access
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freshwater-fishpolyunsaturated-fatty-acids
Freshwater fish, Polyunsaturated fatty acids, Protein Hydrolysates, Functional Ingredients, Extraction Technologies
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Record · ID 784621
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