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future. OCL - Oilseeds and fats, Crops and Lipids, 24(1), D102. 5. Kagan, M. L., et al. (2015). Production of omega-3 fatty acids by fermentation of microalgae: From bench to industrial scale. Food Technology and Biotechnology, 53(1), 96-104. 6.Omega-3 PUFA Market Size, Share & Trends Analysis Report. (2021). Fortune Business Insights. 7. Sanders, T. A. B., & Hinds, A. (2017). The role of fats in food technology. Woodhead Publishing Series in Food Science, Technology and Nutrition, 217-244. 8. Mozaffarian, D., & Rimm, E. B. (2006). Fish intake, contaminants, and human health: Evaluating the risks and the benefits. JAMA, 296(15), 1885-1899. 9. Pauly, D., & Zeller, D. (2016). Catch reconstructions reveal that global marine fisheries catches are higher than reported and declining. Nature Communications, 7, 10244. 10. Mathias, R. A., et al. (2014). FADS genetic variants and omega-6 polyunsaturated fatty acid metabolism in a homogeneous island population. Journal of Lipid Research, 55(4), 616-627. 11. Rasti, B., et al. (2012). Delivery of omega-3 fatty acids: microencapsulation and nanoencapsulation techniques. Food & Function, 3(2), 126-139. 12. Napier, J. A., et al. (2015). Progress toward the production of long-chain polyunsaturated fatty acids in transgenic plants. Lipids, 50(4), 585-595. 13.European Commission. (2020). Regulation (EU) on novel foods. 14. Ginsberg, G. L., & Toal, B. F. (2009). Quantitative approach for incorporating methylmercury risks and omega-3 fatty acid benefits in developing species-specific fish consumption advice. Environmental Health Perspectives, 117(2), 267-275. Kapitola: Jak se m ní vyu ívání Omega-3? 800 182 572 7:30-16:30 (Pá: do14:00) Vyhlídka 39, 63800 Brno, eská republika Tel: +420 545 222 863 Fax: +420 545 222 011 www.vitaminy-mineraly.cz Strana 68 V I

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