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The Effect of Low-Temperature Crystallization of Fish Oil on the Chemical Composition, Fatty Acid Profile, and Functional Properties of Cow’s Milk
SIMPLE SUMMARY: Nowadays, both consumers and producers are paying increasing attention to the health-promoting properties of food (functional food). Wide and multi-directional pro-healthy effects are shown by long-chain unsaturated omega-3 fatty acids (mainly eicosapentaenoic (EPA), and docosahexaen...
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| Publicado no: | Animals (Basel) |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7599823/ https://ncbi.nlm.nih.gov/pubmed/33050152 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ani10101834 |
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