Preparation, characterization, in-vivo evaluation and application of nanoliposomal polyunsaturated for food enrichment
The 0)-3 fatty acids, Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have low water-solubility and are very sensitive to oxidation; therefore there is a need for new methods to solubilize and protect such sensitive compounds. One approach for increasing the level of 00-3 in our diet...
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| 格式: | Thesis |
| 语言: | English |
| 出版: |
2013
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| 主题: | |
| 在线阅读: | http://psasir.upm.edu.my/id/eprint/91398/1/FSTM%202013%2012%20-%20IR.pdf |
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