Enhanced Bioavailability of Eicosapentaenoic Acid from Fish Oil After Encapsulation Within Plant Spore Exines as Microcapsules
Author:
Publisher
Wiley
Subject
Cell Biology,Organic Chemistry,Biochemistry
Link
http://www.springerlink.com/index/pdf/10.1007/s11745-010-3427-y
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2. Gebauer SK, Psota TL, Harris WS, Kris-Etherton PM (2006) n-3 Fatty acid dietary recommendations and food sources to achieve essentiality and cardiovascular benefits. Am J Clin Nutr 83:S1526–S1535
3. Gibbs BF, Kermasha S, Alli I, Mulligan CN (1999) Encapsulation in the food industry: a review. Int J Food Sci Nutr 50:213–224
4. Kolanowski W, Laufenberg G, Kunz B (2004) Fish oil stabilisation by microencapsulation with modified cellulose. Int J Food Sci Nutr 55:333–343
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