Quality Characteristics of Refined Squid (Todarodes pacificus) Oil as an Alternative Resource for Omega-3 Fatty Acids-Reference-Cited by-同舟云学术

Quality Characteristics of Refined Squid (Todarodes pacificus) Oil as an Alternative Resource for Omega-3 Fatty Acids

Published:2016-04-29 Issue:2 Volume:41 Page:e12780
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Park Joung-Hyun¹

Affiliation:

1. Department of Food Science and Technology/Institute of Seafood Science; Pukyong National University; Busan 608-737 Korea

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12780/fullpdf

Reference38 articles.

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2. Mechanisms of the cardioprotective effect of a diet enriched with n-3 polyunsaturated fatty acids;Arkhipenko;Pathophysiology,1995

3. N-3 polyunsaturated fatty acids in coronary heart disease. A Meta-analysis of randomized controlled trials;Bucher;Am. J. Med.,2002

4. Effects of fish oil and some seed oils on fatty acid compositions of liver and brain tissue in rats;Cheong;J. Korean Soc. Food Sci. Nutr.,1991a

5. Effects of fish oil and some seed oils on lipid composition of serum in rats;Cheong;J. Korean Soc. Food Sci. Nutr.,1991b

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