## Thermal degradation of long-chain polyunsaturated fatty acids during deodorization of fish oil Long-chain polyunsaturated fatty acids (LC-PUFA) of the n-3 series, particularly eicosapentaenoic (EPA) and docosahexaenoic (DHA) acid, have specific activities especially in the functionality of the c
Efficient stabilization of bulk fish oil rich in long-chain polyunsaturated fatty acids
✍ Scribed by Stephan Drusch; Nina Groß; Karin Schwarz
- Publisher
- John Wiley and Sons
- Year
- 2008
- Tongue
- English
- Weight
- 497 KB
- Volume
- 110
- Category
- Article
- ISSN
- 1438-7697
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