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Omega-3 Polyunsaturated Fatty Acids (PUFAs): Emerging Plant and Microbial Sources, Oxidative Stability, Bioavailability, and Health Benefits—A Review.
Ramesh Kumar, Saini and Prasad, Parchuri and Sreedhar, R. V. and Akhilender Naidu, K. and Keum, Young Soo (2021) Omega-3 Polyunsaturated Fatty Acids (PUFAs): Emerging Plant and Microbial Sources, Oxidative Stability, Bioavailability, and Health Benefits—A Review. Antioxidants, 10. p. 1627.
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Abstract
The omega
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | eicosapentaenoic acid (EPA); docosahexaenoic acid (DHA); chia (Salvia hispanica); Echium plantagineum; Buglossoides arvensis; microalgae; thraustochytrids; Schizochytrium sp. |
| Subjects: | 500 Natural Sciences and Mathematics > 10 Plants 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry |
| Divisions: | Dept. of Biochemistry Plant Cell Biotechnology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 29 Mar 2022 08:27 |
| Last Modified: | 29 Mar 2022 08:27 |
| URI: | http://ir.cftri.res.in/id/eprint/15153 |
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