1. Modifications of Atlantic salmon by-product oil for obtaining different ω-3 polyunsaturated fatty acids concentrates: An approach to comparative analysis 
Monjurul Haq, Seul-Ki Park, Min-Jung Kim, Yeon-Jin Cho, Byung-Soo Chun 
Journal of Food and Drug Analysis 
Volume 26, Issue 2, Pages (April 2018)
DOI: /j.jfda
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2. Journal of Food and Drug Analysis 2018 26, 545-556DOI: (10. 1016/j
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3. Fig. 1
Standard curve used for the determination of astaxanthin content.
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4. Fig. 2 TLC analysis of SFBO and ω-3 PUFAs concentrates.
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5. Fig. 3
Yield of different ω-3 PUFAs concentrates. Values are the mean of 3 determinations. Different letters with the bar indicate significant differences (p < 0.05).
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6. Fig. 4
The pattern of the thermal degradation of SFBO and different ω-3 PUFAs concentrates.
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7. Fig. 5
Antioxidant activity of SFBO and different ω-3 PUFAs concentrates (a) DPPH radical scavenging activity (b) ABTS+ inhibition activity.
Journal of Food and Drug Analysis  , DOI: ( /j.jfda )
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