Assessment of lipid composition and eicosapentaenoic acid/docosahexaenoic acid bioavailability in fish oil obtained through different enrichment methods

• Rongzhen Song,
• Wen Li,
• Shanggui Deng,
• Yueliang Zhao,
• Ningping Tao,
• Ningping Tao,
• Ningping Tao

Affiliations

Rongzhen Song

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Wen Li

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Shanggui Deng

College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang, China

Yueliang Zhao

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Ningping Tao

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Ningping Tao

Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, China

Ningping Tao

National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China