Some strategies for the stabilization of long chain n-3 PUFA-enriched foods: A review

European Journal of Lipid Science and Technology

Volumn 117, Issue 11, 2015, Pages 1853-1866

  Jacobsen, Charlotte ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Antioxidants; DHA; EPA; Food emulsions; Omega 3 fatty acids; Oxidative flavor deterioration

Indexed keywords

EID: 84946434023     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201500137     Document Type: Review

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