The bioavailability of an omega-3-rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle

By K. Lane, Weili Li, Christopher J Smith, E. Derbyshire. 2014

91 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Nutrition and Dietetics, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/427bae2f8e1bb2f9f8aed21da031c717a42f0577