Improvement of Oxidative Stability of Fish Oil Enriched Foods - Ingredients Interactions and Antioxidant Effects

Sørensen, Ann-Dorit Moltke (PhD Student)
Jacobsen, Charlotte (Main Supervisor)
Hellgren, Lars (Examiner)
Villeneuve, Pierre (Examiner)
Olsen, Karsten (Examiner)
Nielsen, Nina Skall (Supervisor)

National Food Institute

Status	Finished
Effective start/end date	01/08/2006 → 23/06/2010

Funding

Ansat eksternt

1 Ph.D. thesis

The influence of ingredients or lipophilized antioxidants on the oxidative stability of fish oil enriched food systems
Sørensen, A.-D. M., Jun 2010, Kgs. Lyngby: Technical University of Denmark. 261 p.
Research output: Book/Report › Ph.D. thesis

Open Access
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