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

Research output: Book/ReportPh.D. thesisResearch

379 Downloads (Pure)
Original languageEnglish
Place of PublicationKgs. Lyngby
PublisherTechnical University of Denmark
Number of pages261
ISBN (Print)978-87-92158-92-5
Publication statusPublished - Jun 2010


  • Ingredient
  • Antioxidant
  • Lipid oxidation
  • Fish oil

Cite this