Impact of Extra Virgin Olive Oil and Ethylenediaminetetraacetic Acid (EDTA) on the Oxidative Stability of Fish Oil Emulsions and Spray-Dried Microcapsules Stabilized by Sugar Beet Pectin-Reference-Cited by-同舟云学术

Impact of Extra Virgin Olive Oil and Ethylenediaminetetraacetic Acid (EDTA) on the Oxidative Stability of Fish Oil Emulsions and Spray-Dried Microcapsules Stabilized by Sugar Beet Pectin

Published:2011-12-23 Issue:1 Volume:60 Page:444-450
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Polavarapu Sudheera¹,Oliver Christine M.²,Ajlouni Said¹,Augustin Mary Ann²

Affiliation:

1. Department of Agriculture and Food Systems, Melbourne School of Land and Environment, University of Melbourne, Melbourne, Victoria 3010, Australia

2. Preventative Health National Research Flagship, CSIRO Food and Nutritional Sciences, 671 Sneydes Road, Werribee, Victoria 3030, Australia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf2034785

Reference34 articles.

1. Chemistry and Health of Olive Oil Phenolics

2. A Systemic Review of the Roles of n-3 Fatty Acids in Health and Disease

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