Characterization of the Antioxidant Activity of Sugars and Polyhydric Alcohols in Fish Oil Emulsions
Author:
Affiliation:
1. Department of Food Science, University of WisconsinMadison, Madison, Wisconsin 53706
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf035291k
Reference56 articles.
1. Lipid encapsulation technology - techniques and applications to food
2. n-3 polyunsaturated fish fatty acids in a fish-oil-supplemented bread
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