Omega-3 fatty acids – A review of existing and innovative delivery methods-Reference-Cited by-同舟云学术

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Omega-3 fatty acids – A review of existing and innovative delivery methods

Published:2017-08-10 Issue:1 Volume:58 Page:62-69
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Lane K. E.¹,Derbyshire E. J.²

Affiliation:

1. Faculty of Education, Health & Community, Liverpool John Moore's University, IM Marsh, Barkhill Road, Aigburth, Liverpool, UK

2. School of Healthcare Science, Manchester Metropolitan University, John Dalton Building, Chester Street, Manchester, UK

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2014.994699

Reference72 articles.

1. Bioavailability of nanoparticles in nutrient and nutraceutical delivery

2. Effect of flax addition on the flavor profile of muffins and snack bars

3. Functional foods development in the European market: A consumer perspective

4. The universality of low-energy nano-emulsification

5. Health effects of omega-3,6,9 fatty acids: Perilla frutescens is a good example of plant oils

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