Dr. Lin Supercritical RTE Omega 3

Dr. Rin Supercritical RTG Omega-3

The disadvantages of traditional omega-3, such as low purity and absorption rate,

Nutrients are destroyed or

By compensating for the oxidation point, at a low temperature of 50 degrees

They say it was extracted using carbon dioxide, not oxygen.

Suitable for internal digestion and absorption, and external environment

They say they are safe from change.