Balance between polyunsaturated fatty ac
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Afaf Kamal-Eldin; Jana Pickova
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Article
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2008
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Wiley (John Wiley & Sons)
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English
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## Abstract It is recommended that humans increase their consumption of omegaβ3 polyunsaturated fatty acids (PUFA) because of many nutritional advantages. However, the oxidative instability of these fatty acids poses a problem regarding the sensory and nutritional quality of foods. It is clear that