Marine omega‐3 (n‐3) phospholipids: A comprehensive review of their properties, sources, bioavailability, and relation to brain health-Reference-Cited by-同舟云学术

Marine omega‐3 (n‐3) phospholipids: A comprehensive review of their properties, sources, bioavailability, and relation to brain health

Published:2019-12-10 Issue:1 Volume:19 Page:64-123
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Ahmmed Mirja Kaizer¹²^ORCID,Ahmmed Fatema³,Tian Hong (Sabrina)⁴,Carne Alan⁵^ORCID,Bekhit Alaa El‐Din¹^ORCID

Affiliation:

1. Department of Food ScienceUniversity of Otago Dunedin New Zealand

2. Department of Fishing and Post‐Harvest TechnologyFaculty of FisheriesChittagong Veterinary and Animal Sciences University Khulshi Bangladesh

3. Department of ChemistryUniversity of Otago Dunedin New Zealand

4. Sanford Limited Auckland New Zealand

5. Department of BiochemistryUniversity of Otago Dunedin New Zealand

Funder

Sanford Limited

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12510

Reference510 articles.

1. Abdelkader A. N. &Chun B. S.(2010).Purification and Characterization of Phospholipids from Krill ('Euphausia superba') Residues Deoiled by Supercritical Carbon Dioxide.Chemeca 2010: Engineering at the Edge

2. 26-29 September 2010 Hilton Adelaide South Australia 3267.https://doi.org/10.1007/s11814-011-0273-4

3. Microalgal biofactories: a promising approach towards sustainable omega-3 fatty acid production

4. Accretion of Dietary Docosahexaenoic Acid in Mouse Tissues Did Not Differ between Its Purified Phospholipid and Triacylglycerol Forms

5. From fish chemical characterisation to the benefit-risk assessment – Part A

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