Improving the Oxidative Stability of Krill Oil-in-Water Emulsions
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://link.springer.com/content/pdf/10.1007/s11746-014-2489-z
Reference21 articles.
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2. Augustin MA, Sanguansri L, Bode O (2006) Maillard reaction products as encapsulants for fish oil powders. J Food Sci 71:E25–E32
3. Shen Z, Apriani C, Weerakkody R, Sanguansri L, Augustin MA (2011) Food matrix effects on in vitro digestion of microencapsulated tuna oil powder. J Agric Food Chem 59:8442–8449
4. Ryckebosch E, Bruneel C, Muylaert K, Foubert I (2012) Microalgae as an alternative source of omega-3 long chain polyunsaturated fatty acids. Lipid Technol 24:128–130
5. Ulven SM, Kirkhus B, Lamglait A, Basu S, Elind E, Haider T, Berge K, Vik H, Pedersen JI (2011) Metabolic effects of krill oil are essentially similar to those of fish oil but at lower dose of EPA and DHA, in healthy volunteers. Lipids 46:37–46
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