Lipid Oxidation in Milk, Yoghurt, and Salad Dressing Enriched with Neat Fish Oil or Pre-Emulsified Fish Oil-Reference-Cited by-同舟云学术

Lipid Oxidation in Milk, Yoghurt, and Salad Dressing Enriched with Neat Fish Oil or Pre-Emulsified Fish Oil

Published:2007-08-23 Issue:19 Volume:55 Page:7802-7809
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Let Mette B.¹,Jacobsen Charlotte¹,Meyer Anne S.¹

Affiliation:

1. Danish Institute for Fisheries Research, Department of Seafood Research, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark and Bioprocess Engineering, Department of Chemical Engineering, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf070830x

Reference40 articles.

1. Fish Consumption, Fish Oil, Omega-3 Fatty Acids, and Cardiovascular Disease

2. Dietary PUFA for Preterm and Term Infants: Review of Clinical Studies

3. Consumption of Fish and n-3 Fatty Acids and Risk of Incident Alzheimer Disease

4. Health benefits of polyunsaturated fatty acids (PUFAs)

5. U.S. Foodand Drug Administration (US FDA).http://www.fda.gov/bbs/topics/news/2004/NEW01115.html.(Assessed October 2006).

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