ИССЛЕДОВАНИЯ НОВОГО ПОДХОДА К МЯГКОЙ ДЕЗОДОРАЦИИ И ЕГО ВЛИЯНИЯ НА ОКИСЛИТЕЛЬНУЮ ПОРЧУ РЫБЬЕГО ЖИРА

Autor: O. Demydova, Anastasiia, F. Aksonova, Olena, M. Molchenko, Svitlana, F. Hladkyi, Fedir

Publikováno v: Journal of Chemistry and Technologies; Том 29 № 4 (2021): Journal of Chemistry and Technologies
Journal of Chemistry and Technologies; Vol. 29 No. 4 (2021): Journal of Chemistry and Technologies

The high content of docosahexaenoic acid and eicosapentaenoic acid in fish oil explains the benefits of this type of fat, especially for the health of the cardiovascular system and the brain. However, the incorporation of fish oil into foods and beve

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=issn2306871X::a37eaeac71ed76bc46d9efb1a7226c86
http://chemistry.dnu.dp.ua/article/view/238356