The use of spectroscopic methods in combination with multivariate data analysis for determination of omega fatty acids: a review

• 主要な著者: Irnawati, Irnawati, Windarsih, Anjar, putri, Angita Rosiana, Ahmad Fadzillah, Nurrulhidayah, Azmi, Aida Azrina, Kusbandari, Aprilia, Rohman, Abdul
• フォーマット: 論文
• 言語: English; English
• 出版事項: Open Science Publishers LLP 2024
• 主題: QD Chemistry
• オンライン･アクセス: http://irep.iium.edu.my/110084/7/110084_The%20use%20of%20spectroscopic%20methods%20in%20combination.pdf; http://irep.iium.edu.my/110084/13/110084_The%20use%20of%20spectroscopic%20methods%20in%20combination_Scopus.pdf; http://irep.iium.edu.my/110084/; https://japsonline.com/abstract.php?article_id=4116&sts=2; http://dx.doi.org/10.7324/JAPS.2024.139258

Omega-3 fatty acids (ω-3 FAs), typically found in fish oils and marine-based products, are important fatty acids due to their beneficial activities toward human health, such as anti- inflammation, immune-stimulant, lowering the risk of cardiovascular disease and reducing blood pressure. Therefore,...