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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...
Autores principales: | Bodkowski, Robert, Czyż, Katarzyna, Sokoła-Wysoczańska, Ewa, Janczak, Marzena, Cholewińska, Paulina, Wyrostek, Anna |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
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 |
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