The influence of ingredients or lipophilized antioxidants on the oxidative stability of fish oil enriched food systems

Research output: Book/Report › Ph.D. thesis

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Original language	English

Place of Publication	Kgs. Lyngby
Publisher	Technical University of Denmark
Number of pages	261
ISBN (Print)	978-87-92158-92-5
Publication status	Published - Jun 2010

Keywords

@phdthesis{32b3d59ef3814c3889ef84a844dfef95,

title = "The influence of ingredients or lipophilized antioxidants on the oxidative stability of fish oil enriched food systems",

keywords = "Ingredient, Antioxidant, Lipid oxidation, Fish oil",

author = "S{\o}rensen, {Ann-Dorit Moltke}",

year = "2010",

month = jun,

language = "English",

isbn = "978-87-92158-92-5",

publisher = "Technical University of Denmark",

}

TY - BOOK

T1 - The influence of ingredients or lipophilized antioxidants on the oxidative stability of fish oil enriched food systems

AU - Sørensen, Ann-Dorit Moltke

PY - 2010/6

Y1 - 2010/6

KW - Ingredient

KW - Antioxidant

KW - Lipid oxidation

KW - Fish oil

M3 - Ph.D. thesis

SN - 978-87-92158-92-5

BT - The influence of ingredients or lipophilized antioxidants on the oxidative stability of fish oil enriched food systems

PB - Technical University of Denmark

CY - Kgs. Lyngby

ER -