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The study focuses on the extraction and characterization of oil and lecithin from Boal fish (Wallago attu), highlighting its nutritional benefits, particularly its high protein and polyunsaturated fatty acid content. The extraction process yielded 18.24% oil and varying lecithin levels, with significant oxidative stability due to natural antioxidants. The findings suggest potential applications of Boal fish oil and lecithin in the food and pharmaceutical industries.

Author

doanh.phamnk

Language

EN