HIGHLIGHTS
SUMMARY
The oil and fat industry is currently facing fundamentally new tasks that cannot be solved by a simple quantitative increase in production volume, but require qualitatively new approaches, including the production of vegetable fat products for healthy and safe nutrition of the population. The main disadvantage of this paste is the relatively low content of fatty_acids of the ω3 family, in particular, α-linolenic acid. Research to increase the content and optimize the composition of essential_fatty_acids in this product is relevant, since because of a sustainable trend for a healthy lifestyle, consumption patterns are changing . . .
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