Effect ofin vitrodigested cod liver oil of different quality on oxidative, proteomic and inflammatory responses in the yeastSaccharomyces cerevisiaeand human monocyte-derived dendritic cells-Reference-Cited by-同舟云学术

Effect ofin vitrodigested cod liver oil of different quality on oxidative, proteomic and inflammatory responses in the yeastSaccharomyces cerevisiaeand human monocyte-derived dendritic cells

Published:2015-01-06 Issue:15 Volume:95 Page:3096-3106
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Larsson Karin¹,Istenič Katja²,Wulff Tune³,Jónsdóttir Rósa⁴,Kristinsson Hordur⁴,Freysdottir Jona⁵⁶,Undeland Ingrid¹,Jamnik Polona²

Affiliation:

1. Food Science, Department of Chemical and Biological Engineering; Chalmers University of Technology; Gothenburg Sweden

2. Biotechnical Faculty, Department of Food Science and Technology; University of Ljubljana; Ljubljana Slovenia

3. National Food Institute, Technical University of Denmark; Lyngby Denmark

4. Matís ohf.; Reykjavik Iceland

5. Department of Immunology and Centre for Rheumatology Research, Landspitali; The National University Hospital of Iceland; Reykjavik Iceland

6. Faculty of Medicine, Biomedical Center; University of Iceland; Reykjavik Iceland

Funder

Swedish Research Council Formas

Ministry of Higher Education

Foundation Olle Engkvist

Icelandic Research Fund

Nordic Innovation Centre

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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