Assessing the Importance of Fatty Acid Composition of Vegetable Oils for Healthy Diet |
Author: Boisdzhoni Tohirijon, postgraduate of Quality Management Dept; Lyudmila G. Protasova, Dr. Sc. (Eng.), Prof., Head of Quality Management Dept. Abstract: Having analyzed the data provided by various research on polyunsaturated fatty acids linoleic (omega-6) and linolenic (omega-3) the authors evaluate the quality of vegetable oils and its impact on human health. Keywords: assessment; vegetable oils; quality; polyunsaturated fatty acids linoleic (omega-6) and linolenic (Omega 3).
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