Effect of ingredients on oxidative stability of fish oil-enriched drinking yoghurt

European Journal of Lipid Science and Technology

Volumn 111, Issue 4, 2009, Pages 337-345

  Nielsen, Nina Skall ^a   Klein, Anna ^b   Jacobsen, Charlotte ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b Gläserne Meierei GmbH   (Germany)

Author keywords

Oxidation; Peroxide value; Sensory evaluation; Volatiles

Indexed keywords

EID: 67649267452     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.200800162     Document Type: Article

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