Lipophilization of dihydrocaffeic acid affects its antioxidative properties in fish‐oil‐enriched emulsions

Ann-Dorit Moltke Sørensen, Nina Skall Nielsen, Zhiyong Yang, Xuebing Xu, Charlotte Jacobsen

Research output: Contribution to journalJournal articleResearchpeer-review

Fingerprint

Dive into the research topics of 'Lipophilization of dihydrocaffeic acid affects its antioxidative properties in fish‐oil‐enriched emulsions'. Together they form a unique fingerprint.

Keyphrases

Food Science