Incorporation of (n-3) fatty acids in foods: Challenges and opportunities

Journal of Nutrition

Volumn 142, Issue 3, 2012, Pages

  Decker, Eric A ^a   Akoh, Casimir C ^b   Wilkes, Richard S ^c  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b UNIVERSITY OF GEORGIA   (United States)

^c MONSANTO COMPANY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CARBONYL DERIVATIVE; GAMMA LINOLENIC ACID; LINOLEIC ACID; LINOLENIC ACID; OLEIC ACID; OMEGA 3 FATTY ACID; PALMITIC ACID; SOYBEAN OIL; STEARIC ACID; STEARIDONIC ACID; YOGHURT;

ARTICLE; BEEF; BEVERAGE; FOOD; FOOD INCORPORATION; FOOD PROCESSING; LIPID OXIDATION; STRAWBERRY;

DIETARY SUPPLEMENTS; EATING; FATTY ACIDS, OMEGA-3; HUMANS; LIPID PEROXIDATION; NUTRITION POLICY; SOYBEAN OIL;

GLYCINE MAX;

EID: 84858257713     PISSN: 00223166     EISSN: 15416100     Source Type: Journal    
DOI: 10.3945/jn.111.149328     Document Type: Article

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