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A randomised cross-over trial in healthy adults indicating improved absorption of omega-3 fatty acids by pre-emulsification
BACKGROUND: The health benefits of increased intakes of omega-3 fatty acids are well established but palatability often presents a problem. The process of emulsification is used in the food industry to provide a wider spectrum of use, often with the result of increased consumption. Moreover, as emul...
Autores principales: | Garaiova, Iveta, Guschina, Irina A, Plummer, Sue F, Tang, James, Wang, Duolao, Plummer, Nigel T |
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Formato: | Texto |
Lenguaje: | English |
Publicado: |
BioMed Central
2007
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1796891/ https://www.ncbi.nlm.nih.gov/pubmed/17254329 http://dx.doi.org/10.1186/1475-2891-6-4 |
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