Marine lipids as a source of high-quality fatty acids and antioxidants-Reference-Cited by-同舟云学术

Marine lipids as a source of high-quality fatty acids and antioxidants

Published:2022-03-16 Issue: Volume: Page:1-24
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Cretton Martina¹²^ORCID,Malanga Gabriela³⁴^ORCID,Mazzuca Sobczuk Tania⁵^ORCID,Mazzuca Marcia¹²^ORCID

Affiliation:

1. Facultad de Ciencias Naturales y Ciencias de la Salud, Departamento de Química, Universidad Nacional de la Patagonia San Juan Bosco, Chubut, Argentina

2. CONICET - Centro de Investigación yTransferencia Golfo San Jorge (CIT-GSJ), Comodoro Rivadavia,Chubut, Argentina

3. Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, Buenos Aires, Argentina

4. CONICET-Universidad de Buenos Aires. Instituto de Bioquímica y Medicina Molecular (IBIMOL), Buenos Aires, Argentina

5. Departamento de Ingeniería Química, Campus de Excelencia Internacional Agroalimentario (CeiA3), Universidad de Almería, Spain

Funder

CONICET

Universidad Nacional de la Patagonia San Juan Bosco

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2022.2042555

Reference204 articles.

1. Health benefits of marine foods and ingredients

2. Bridging the Science–Policy Divide to Promote Fisheries Knowledge for All: The Case of the Food and Agriculture Organization of the United Nations

3. Polyunsaturated fatty acids in the food chain in the United States

4. Fatty Acid Composition and Antioxidant Levels in Muscle Tissue of Different Mediterranean Marine Species of Fish and Shellfish

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