Category Archives: FNS

Food and Nutrition Sciences

Matrix Extension with Fitness for Purpose and Stability Assessment of DHA and Additional Fatty Acids in Individual Whole Chicken Eggs

Authors: Gerald Patrick Dillon, Alexandros Yiannikouris, Walter Brandl, Cathy Cardinall, Wendy Yuan, Colm Anthony Moran ABSTRACT The consumption of long chain polyunsaturated fatty acids (LC-PUFA) is associated with several human health benefits. Most notable of these LC-PUFA is docosahexaenoic acid … Continue reading

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