Omega-3 phospholipids in Pacific blue mackerel (Scomber australasicus) processing by-products

Overview of attention for article published in Food Chemistry, March 2021

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The latest publication from Otago Biochemistry Omega-3 phospholipids in Pacific blue mackerel (Scomber australasicus) processing by-products https://t.co/Jzmi9r8olk Food Chem. 2021 Mar 3;353:129451. doi: 10.1016/j.foodchem.2021.129451. Online ahead of pr…

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