Storage Stability of DHA in Enriched Liquid Eggs-Reference-Cited by-同舟云学术

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Storage Stability of DHA in Enriched Liquid Eggs

Published:2018-03-05 Issue:5 Volume:120 Page:1700164
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Klensporf‐Pawlik Dorota¹,Aladedunye Felix²,Przybylski Roman³

Affiliation:

1. Department of Food Commodity SciencesPoznan University of Economics and Businessal. Niepodległości 10Poznań61‐875Poland

2. Principal Consulting ScientistFeal Stability Consultants112, 13 St.LethbridgeT1K3M4AlbertaCanada

3. Department of Chemistry and BiochemistryUniversity of LethbridgeLethbridgeT1K3M4AlbertaCanada

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201700164

Reference45 articles.

1. The Importance of the Omega-6/Omega-3 Fatty Acid Ratio in Cardiovascular Disease and Other Chronic Diseases

2. Effect of Omega-3 Fatty Acids on Growth of a Rat Mammary Tumor2

3. Influence of Diets Containing Eicosapentaenoic or Docosahexaenoic Acid on Growth and Metastasis of Breast Cancer Cells in Nude Mice

4. Omega-6 Fatty Acids and Risk for Cardiovascular Disease

5. Towards Establishing Dietary Reference Intakes for Eicosapentaenoic and Docosahexaenoic Acids

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Astaxanthin improved the storage stability of docosahexaenoic acid-enriched eggs by inhibiting oxidation of non-esterified poly-unsaturated fatty acids;Food Chemistry;2022-07

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