Antioxidative strategies to minimize oxidation in formulated food systems containing fish oils and omega 3 fatty acids

Charlotte Jacobsen, Anna Frisenfeldt Horn, Ann-Dorit Moltke Sørensen, K. H Sabeena Farvin, Nina Skall Nielsen

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Original languageEnglish
Title of host publicationAntioxidants and Functional Components in Aquatic Foods
EditorsHordur G. Kristinsson
Place of PublicationIowa, USA
PublisherWiley-Blackwell
Publication date2014
Pages127-150
ISBN (Electronic)978-0-8138-1367-7
Publication statusPublished - 2014

Cite this

Jacobsen, C., Horn, A. F., Sørensen, A-D. M., Farvin, K. H. S., & Nielsen, N. S. (2014). Antioxidative strategies to minimize oxidation in formulated food systems containing fish oils and omega 3 fatty acids. In H. G. Kristinsson (Ed.), Antioxidants and Functional Components in Aquatic Foods (pp. 127-150). Wiley-Blackwell.