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Effect of microcapsules of chia oil on Ω-3 fatty acids, antioxidant characteristics and oxidative stability of butter
BACKGROUND: Ω-3 fatty acids perform several therapeutic functions in the body, however, their applications are limited due to the inferior oxidative stability. To improve the oxidative stability and release properties of Ω-3 fatty acids, microencapsulation is performed. Butter is a good source of fa...
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| Publicado no: | Lipids Health Dis |
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| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
BioMed Central
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6966832/ https://ncbi.nlm.nih.gov/pubmed/31948460 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12944-020-1190-5 |
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