EFFECT OF VARIOUS ANTIOXIDANTS, ANTIOXIDANT LEVELS, AND ENCAPSULATION ON THE STABILITY OF FISH AND FLAXSEED OILS: ASSESSMENT BY FLUOROMETRIC ANALYSIS
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2009.00474.x/fullpdf
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