Studies on stability and oxidative degradation kinetics of simultaneous nano-encapsulated fish oil and quercetin
碩士 === 輔仁大學 === 食品科學系 === 96 === Fish oils are rich in ω-3 polyunsaturated fatty acids (ω-3 PUFA). Both especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are predominant in ω-3 PUFA and possess many biological activities. However, their food application is limited because of the...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2008
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/72928957414624675611 |