Oxidative Stability of Fish and Algae Oils Containing Long-Chain Polyunsaturated Fatty Acids in Bulk and in Oil-in-Water Emulsions
Author:
Affiliation:
1. Department of Food Science and Technology, University of California, Davis, California 95616, and Food Biotechnology and Engineering Group, BioCentrum-DTU, 2800 Lyngby, Denmark
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0111458
Reference39 articles.
1. Biological effects of fish oils in relation to chronic diseases
2. Fish oils and plasma lipid and lipoprotein metabolism in humans: a critical review.
3. Glycemic response and fiber content of some foods
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