Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation - Concepedia

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Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation

260

Citations

61

References

2007

Year

Charlotte Jacobsen, Mette B. Let, Nina Skall Nielsen, Anne S. Meyer

Trends in Food Science & Technology

Food ChemistryNutritionBiochemistryOmega-3 Fatty AcidMedicineLipid NutritionAntioxidant StrategiesPharmacologyOxidative Flavour DeteriorationPolyphenolicsOxidative StressComparative Evaluation

References

	Year	Citations

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