Zobrazeno 1 - 2
of 2
pro vyhledávání: '"acidolysis, caprylic acid"'
Autor:
Daniela Kanno Mathias, Jacqueline Piazentin Costa, Carolina Rodrigues Calvo, Roberta Claro da Silva, Attilio Converti, Nadia Segura, Iván Jachmanián, Luiz Antonio Gioielli, Juliana Neves Rodrigues Ract
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 4, Pp 411-422 (2020)
Food Technology and Biotechnology
Volume 58
Issue 4
Food Technology and Biotechnology
Volume 58
Issue 4
New sources of docosahexaenoic acid have recently been investigated aiming at infant formula fortification and dietary supplementation, among which the single cell oil with 40-50% of this acid. For this purpose, such an oil was blended with caprylic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::0c741f39b9393ecb45db17e015aba6f3
https://hrcak.srce.hr/file/364957
https://hrcak.srce.hr/file/364957
Autor:
Luiz Antonio Gioielli, Juliana Neves Rodrigues Ract, Attilio Converti, Nadia Segura, Roberta Claro da Silva, Jacqueline Piazentin Costa, Carolina Rodrigues Calvo, Daniela Kanno Mathias, Iván Jachmanián
Research background. New sources of docosahexaenoic acid have recently been investigated aiming at infant formula fortification and dietary supplementation, among which the docosahexaenoic acid single cell oil, which contains 40-50 % of this acid. Ex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::545bc20d6ea6fda329e087743c670c2a
https://hdl.handle.net/11567/1037596
https://hdl.handle.net/11567/1037596
