Ascorbyl Palmitate, γ-Tocopherol, and EDTA Affect Lipid Oxidation in Fish Oil Enriched Salad Dressing Differently-Reference-Cited by-同舟云学术

Ascorbyl Palmitate, γ-Tocopherol, and EDTA Affect Lipid Oxidation in Fish Oil Enriched Salad Dressing Differently

Published:2007-02-24 Issue:6 Volume:55 Page:2369-2375
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Let Mette B.¹,Jacobsen Charlotte¹,Meyer Anne S.¹

Affiliation:

1. Department of Seafood Research, Danish Institute for Fisheries Research, and Bioprocess Engineering, Department of Chemical Engineering, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf062675c

Reference30 articles.

1. Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems

2. Lipid oxidation

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