The free fatty acid content of fish oil, 4: Rates of free fatty acid formation from phospholipids and neutral lipids in anchovy (Engraulis capensis) stored at various temperatures

aceites de pescado acide gras libre almacenamiento anchoa anchois anchovies corps gras enzymatic hydrolysis fats fish oils fosforo free fatty acids grasas huile de poisson hydrolyse enzymatique phosphatide phospholipids phosphore phosphorus stockage storage temperatura temperature