Caiman’s fat enriched with n-3 fatty acids: potential food supplement

Author:

Valli Florencia E.,Leiva Pamela M.L.,Lavandera Jimena,Contini María C.,Gerstner Carolina,Piña Carlos I.,Simoncini Melina S.ORCID,González Marcela A.

Funder

CAI + D orientado

PICT

Gordon and Betty Moore Foundation

Publisher

Springer Science and Business Media LLC

Subject

Animal Science and Zoology,Food Animals

Reference87 articles.

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2. Ackman, R.G., 2008. Fatty acids in fish and shellfish, in: C. K. Chow (Ed.) Fatty acids in foods and their health implications. CRC PRESS, 3, 155–185.

3. Aebi, H., 1984. Catalase in vitro. Methods in Enzymology, 105, 121–126. https://doi.org/10.1016/s0076-6879(84)05016-3.

4. AOCS, 2017. Official methods and recommended of practice of the American Oil Chemists’ Society (17th ed.). American Oil Chemists’ Society. https://www.aocs.org/attain-lab-services/methods/methods/search#section-c-commercial-fats-and-oils. Accessed 3 Oct 2022

5. Brodowska, K., Catthoor, R., Brodowska, A.J., Symonowicz, M., Lodyga-Chruscinska, E., 2014. A comparison of antioxidant properties of extracts from defatted and non-defatted flax (Linum usitatissimum) seeds. Albanian Journal of Agricultural Sciense, 13, 16.

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