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Evaluation of the composition and oxidative status of omega-3 fatty acid supplements on the Finnish market using NMR and SPME-GC-MS in comparison with conventional methods.
Damerau, Annelie; Ahonen, Eija; Kortesniemi, Maaria; Puganen, Anna; Tarvainen, Marko; Linderborg, Kaisa M.
Afiliación
  • Damerau A; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, 20014 Turun yliopisto, Turku, Finland.
  • Ahonen E; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, 20014 Turun yliopisto, Turku, Finland.
  • Kortesniemi M; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, 20014 Turun yliopisto, Turku, Finland.
  • Puganen A; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, 20014 Turun yliopisto, Turku, Finland.
  • Tarvainen M; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, 20014 Turun yliopisto, Turku, Finland.
  • Linderborg KM; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, 20014 Turun yliopisto, Turku, Finland. Electronic address: kaisa.linderborg@utu.fi.
Food Chem ; 330: 127194, 2020 Nov 15.
Article en En | MEDLINE | ID: mdl-32544772
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ácidos Grasos Omega-3 Tipo de estudio: Evaluation_studies País/Región como asunto: Europa Idioma: En Revista: Food Chem Año: 2020 Tipo del documento: Article País de afiliación: Finlandia Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ácidos Grasos Omega-3 Tipo de estudio: Evaluation_studies País/Región como asunto: Europa Idioma: En Revista: Food Chem Año: 2020 Tipo del documento: Article País de afiliación: Finlandia Pais de publicación: Reino Unido