How To Stabilize ω-3 Polyunsaturated Fatty Acids (PUFAs) in an Animal Feeding Study?—Effects of the Temperature, Oxygen Level, and Antioxidant on Oxidative Stability of ω-3 PUFAs in a Mouse Diet

Author:

Zhang Jianan1,Freund Michael A.1,Culler Mitchell D.1,Yang Ran1,Chen Phoebe B.1,Park Yeonhwa1ORCID,Decker Eric A.1,Zhang Guodong12ORCID

Affiliation:

1. Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States

2. Molecular and Cellular Biology Graduate Program, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States

Funder

National Institute of Food and Agriculture

U.S. Department of Agriculture

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

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