A randomised cross-over trial in healthy adults indicating improved absorption of omega-3 fatty acids by pre-emulsification
<p>Abstract</p> <p>Background</p> <p>The health benefits of increased intakes of omega-3 fatty acids are well established but palatability often presents a problem. The process of emulsification is used in the food industry to provide a wider spectrum of use, often with...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2007-01-01
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| Series: | Nutrition Journal |
| Online Access: | http://www.nutritionj.com/content/6/1/4 |