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Lipid oxidation in high fat omega-3 delivery emulsions
Betül Yesiltas
Research Group for Bioactives – Analysis and Application
National Food Institute
Research output
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Book/Report
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Ph.D. thesis
305
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Dive into the research topics of 'Lipid oxidation in high fat omega-3 delivery emulsions'. Together they form a unique fingerprint.
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Food Science
Mayonnaise
100%
Omega 3 Fatty Acid
100%
Antioxidant
50%
Sodium
33%
Bioactive Compound
16%
Phosphatidylcholine
16%
Seafood
16%
Polyunsaturated Fatty Acid
16%
Docosahexaenoic Acid
16%
Eicosapentaenoic Acid
16%
Keyphrases
Stephan Mixer
18%
Colloid Mill
18%
Lipophilic Bioactives
6%