Research Study

Effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage.

📅 2014 🔗 DOI: 10.1016/j.foodchem.2014.02.059
Citation
Lu F., Bruheim I., Haugsgjerd B., Jacobsen C. (2014). Effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage.. Food chemistry. DOI: 10.1016/j.foodchem.2014.02.059
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Abstract

Abstract not available. See citation for source.

Related Substances

Tocopherol
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