Antioxidative Effect of Dihydrosphingosine (d18:0) and α-Tocopherol on Tridocosahexaenoin (DHA-TAG)
Author:
Affiliation:
1. Food Sciences, Department of Life Technologies, University of Turku, Turku 20014, Turun yliopisto, Finland
Funder
Luonnontieteiden ja Tekniikan Tutkimuksen Toimikunta
Niemi-säätiö
Turun Yliopisto
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c02668
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3. Global survey of the omega-3 fatty acids, docosahexaenoic acid and eicosapentaenoic acid in the blood stream of healthy adults
4. Lipid oxidation
5. Thinking outside the classical chain reaction box of lipid oxidation
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