The Use of Soy and Egg Phosphatidylcholines Modified with Caffeic Acid Enhances the Oxidative Stability of High-Fat (70%) Fish Oil-in-Water Emulsions

Betül Yesiltas*, Pedro J. Garcia-Moreno, Ann-Dorit M. Sørensen, Chiranjib Banerjee, Sampson Anankanbil, Zheng Guo, Peter Remsen Ogilby, Charlotte Jacobsen*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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