Nutritional Quality and Oxidative Stability during Thermal Processing of Cold-Pressed Oil Blends with 5:1 Ratio of ω6/ω3 Fatty Acids

The growing awareness of consumers means that new products are sought after, which, apart from meeting the basic demand for macronutrients and energy, will have a positive impact on our health. This article is a report on the characteristics of the new oil blends with a nutritious ω6/ω3 fatty acid r...

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Detalles Bibliográficos
Autores principales: Kmiecik, Dominik, Fedko, Monika, Siger, Aleksander, Kowalczewski, Przemysław Łukasz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9030854/
https://www.ncbi.nlm.nih.gov/pubmed/35454668
http://dx.doi.org/10.3390/foods11081081

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9030854/
https://www.ncbi.nlm.nih.gov/pubmed/35454668
http://dx.doi.org/10.3390/foods11081081

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