The Effect of Low-Temperature Crystallization of Fish Oil on the Chemical Composition, Fatty Acid Profile, and Functional Properties of Cow’s Milk

SIMPLE SUMMARY: Nowadays, both consumers and producers are paying increasing attention to the health-promoting properties of food (functional food). Wide and multi-directional pro-healthy effects are shown by long-chain unsaturated omega-3 fatty acids (mainly eicosapentaenoic (EPA), and docosahexaen...

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Detalles Bibliográficos
Autores principales: Bodkowski, Robert, Czyż, Katarzyna, Sokoła-Wysoczańska, Ewa, Janczak, Marzena, Cholewińska, Paulina, Wyrostek, Anna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7599823/
https://www.ncbi.nlm.nih.gov/pubmed/33050152
http://dx.doi.org/10.3390/ani10101834

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7599823/
https://www.ncbi.nlm.nih.gov/pubmed/33050152
http://dx.doi.org/10.3390/ani10101834

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