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The Role of Antioxidants and Encapsulation Processes in Omega-3 Stabilization

  • Rahmani-Manglano N
  • García-Moreno P
  • Espejo-Carpio F
  • et al.
DOI: 10.1007/978-3-030-62052-3_10
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Abstract

In the last years the production of functional food systems enriched with omega-3 polyunsaturated fatty acids (ω-3 PUFAs) has gained great interest, not only because of the health benefits attributed especially to eicosapentaenoic acid (EPA; C20: 5 n-3) and...

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Rahmani-Manglano, N. E., García-Moreno, P. J., Espejo-Carpio, F. J., Pérez-Gálvez, A. R., & Guadix-Escobar, E. M. (2020). The Role of Antioxidants and Encapsulation Processes in Omega-3 Stabilization (pp. 339–386). https://doi.org/10.1007/978-3-030-62052-3_10

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