| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542454 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Incorporation of PUFAs into soybean oil optimised by Response Surface Methodology. ⺠The employed method is advantageous because it is solvent-free. ⺠The molar ratio fatty acids:soybean oil had the greatest influence on incorporation. ⺠Soybean oil containing EPA and DHA was produced and shows nutritional advantages.
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Authors
Maria Elisa Melo Branco de Araújo, Paula Renata Bueno Campos, Tatiana Mikie Noso, Rosana Maria Alberici, Ildenize Barbosa da Silva Cunha, Rosineide Costa Simas, Marcos Nogueira Eberlin, PatrÃcia de Oliveira Carvalho,