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NTIS 바로가기International journal of food science & technology, v.49 no.5, 2014년, pp.1264 - 1271
Lane, Katie E. (Faculty of Education, Health and Community, School of Education, Leisure and Sport Studies, IM Marsh Campus, Liverpool John Moores University, Barkill Road, Aigburth, Liverpool, L17?6BD, UK) , Li, Weili (Department of Food and Tourism Management, Hollings Faculty, Manchester Metropolitan University, Cavendish Street, Manchester, M15?6BG, UK) , Smith, Chris (Department of Food and Tourism Management, Hollings Faculty, Manchester Metropolitan University, Cavendish Street, Manchester, M15?6BG, UK) , Derbyshire, Emma (School of Healthcare Science, Manchester Metropolitan University, John Dalton Building, Chester Street, Manchester, M1?5GD, UK)
SummaryGlobal trends show that habitual omega‐3 intakes are short of recommended guidelines, particularly among vegetarians. Subsequently, alternative dietary sources of long‐chain omega‐3 polyunsaturated fatty acids (LC3PUFA) from vegetarian sources are needed. Food technology met...
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