Determination of Fatty Acids Changes During Storage of Microencapsulated Fish Oils Prepared with Sage Essential Oil in Different Proportions
In this study, the determining of changes in the fatty acid composition of fish oil powder which was enabled by the microencapsulation method of fish oil prepared by adding sage essential oil was aimed. Anchovy oils were mixed with sage essential oil in concentrations of 1, 2, and 3%, and these mixi...
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| Format: | Article |
| Language: | English |
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Yuzuncu Yil University Faculty of Agriculture
2021-12-01
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| Series: | Yüzüncü Yil Üniversitesi Tarim Bilimleri Dergisi |
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