Investigation of oxidative degradation and non‐enzymatic browning reactions in krill and fish oils
Author:
Affiliation:
1. Division of Industrial Food ResearchTechnical University of Denmark, National Food InstituteKgs. LyngbyDenmark
2. Nofima, Bergen and ÅsNorway
3. Clanet LtdEspooFinland
4. Olympic Seafood ASFosnavaagNorway
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201300141
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