Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation

Charlotte Jacobsen, M.B. Let, Nina Skall Nielsen, Anne S. Meyer

Research output: Contribution to journal › Journal article › Research › peer-review

1795 Downloads (Pure)

Fingerprint

Dive into the research topics of 'Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation'. Together they form a unique fingerprint.

Agricultural and Biological Sciences

Chemistry

Food Science