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Corn Crisps Enriched in Omega-3 Fatty Acids Sensory Characteristic and its Changes During Storage

机译：富含Omega-3脂肪酸的玉米脆感官特性及其在贮藏过程中的变化

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Mateusz Rogalski; Karolina Nowak; Piotr Fiedor; Arkadiusz Szterk;
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年度 2016
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1. Corn Crisps Enriched in Omega-3 Fatty Acids Sensory Characteristic and its Changes During Storage [J] . Rogalski Mateusz, Nowak Karolina, Fiedor Piotr, Journal of the American Oil Chemists' Society . 2016,第9期

机译：富含Omega-3脂肪酸的玉米脆感官特性及其在贮藏过程中的变化
2. Enrichment of biscuits with microencapsulated omega-3 fatty acid (Alpha-linolenic acid) rich Garden cress (Lepidium sativum) seed oil: Physical, sensory and storage quality characteristics of biscuits [J] . Umesha S. S., Manohar R. Sai, Indiramma A. R., LWT-Food Science & Technology . 2015,第1aPta2期

机译：富含微囊化的omega-3脂肪酸（α-亚麻酸）的富贵花园水芹（Lepidium sativum）种子油对饼干的浓缩：饼干的物理，感官和储存质量特征
3. The Impact of Linseed Oil Lipids on the Physical Properties of Corn Crisps and the Possibility of Obtaining Crisps Enriched with n-3 Fatty Acids [J] . Szterk Arkadiusz, Rogalski Mateusz, Szymborski Tomasz Journal of the American Oil Chemists' Society . 2015,第8期

机译：亚麻籽油脂对玉米薯片物理性质的影响以及获得富含n-3脂肪酸的薯片的可能性
4. SELECTION OF FISH OILS FOR DESIGNING OF MEAT PRODUCTS ENRICHED IN OMEGA-3 FATTY ACIDS [C] . M.H.Ralphs, rnJ.R.Valdez, rnD.R.Child, Proceedings of 53rd International Congress of Meat Science and Technology . 2007

机译：鱼油的选择以设计富含OMEGA-3脂肪酸的肉类产品
5. Oxidative stability of omega-3 polyunsaturated fatty acids enriched eggs. [D] . Ren, Yuan. 2009

机译：富含omega-3多不饱和脂肪酸的鸡蛋的氧化稳定性。
6. Corn Crisps Enriched in Omega-3 Fatty Acids Sensory Characteristic and its Changes During Storage [O] . Mateusz Rogalski, Karolina Nowak, Piotr Fiedor, -1

机译：富含Omega-3脂肪酸的玉米脆感官特性及其在贮藏过程中的变化
7. Inhibition of neuroblastoma cell proliferation with omega-3 fatty acids and treatment of a murine model of human neuroblastoma using a diet enriched with omega-3 fatty acids in combination with sunitinib [O] . Carmen M. Barnés, Daniela Prox, Emily A. Christison-Lagay, 2011

机译：抑制ω-3脂肪酸的神经母细胞瘤细胞增殖和使用富含ω-3脂肪酸的饮食与Sunitinib组合使用饮食治疗人神经母细胞瘤的鼠模型

Corn Crisps Enriched in Omega-3 Fatty Acids Sensory Characteristic and its Changes During Storage

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