Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: Lipid oxidation

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Original language	English
Journal	Journal of Agricultural and Food Chemistry
Volume	55
Issue number	5
Pages (from-to)	1773-1780
ISSN	0021-8561
DOIs	https://doi.org/10.1021/jf062391s
Publication status	Published - 2007

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@article{5379fb94bf544d588295e5d862899640,

title = "Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: Lipid oxidation",

keywords = "Fiskeprodukter",

author = "\{Bruni Let\}, Mette and Charlotte Jacobsen and S{\o}rensen, \{Ann-Dorit Moltke\} and Meyer, \{Anne S.\}",

year = "2007",

doi = "10.1021/jf062391s",

language = "English",

volume = "55",

pages = "1773--1780",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

number = "5",

}

TY - JOUR

T1 - Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: Lipid oxidation

AU - Bruni Let, Mette

AU - Jacobsen, Charlotte

AU - Sørensen, Ann-Dorit Moltke

AU - Meyer, Anne S.

PY - 2007

Y1 - 2007

KW - Fiskeprodukter

U2 - 10.1021/jf062391s

DO - 10.1021/jf062391s

M3 - Journal article

C2 - 17288437

SN - 0021-8561

VL - 55

SP - 1773

EP - 1780

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 5

ER -