Katharina Krome

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We aimed to investigate the effects of increased intake of α-linolenic acid (ALA), EPA, or DHA incorporated into a food matrix on the fatty acid composition of erythrocytes and on biomarkers of(More)
OBJECTIVE To compare the individual effects of dietary alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA) or docosahexaenoic acid (DHA) on low-density lipoprotein (LDL) fatty acid composition,(More)
Objective:To compare the individual effects of dietary α-linolenic acid (ALA), eicosapentaenoic acid (EPA) or docosahexaenoic acid (DHA) on low-density lipoprotein (LDL) fatty acid composition, ex(More)
After thermal treatment of a mixture of glucose and glycine for 2 h at 125 degrees C, about 60% of the starting material was converted into non-soluble, black pigments, whereas 40% of the mixture was(More)
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