Oxidative stability of 70% fish oil-in-water emulsions: Impact of emulsifiers and pH
Article first published online: 23 AUG 2011
Copyright © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
European Journal of Lipid Science and Technology
Special Issue: Euro Fed Lipid Highlights 2011
Volume 113, Issue 10, pages 1243–1257, October 2011
How to Cite
Horn, A. F., Nielsen, N. S., Andersen, U., Søgaard, L. H., Horsewell, A. and Jacobsen, C. (2011), Oxidative stability of 70% fish oil-in-water emulsions: Impact of emulsifiers and pH. Eur. J. Lipid Sci. Technol., 113: 1243–1257. doi: 10.1002/ejlt.201100070
- Issue published online: 14 OCT 2011
- Article first published online: 23 AUG 2011
- Manuscript Accepted: 8 JUN 2011
- Manuscript Revised: 26 APR 2011
- Manuscript Received: 14 FEB 2011
- Danish Food Ministry (FERV)
- DTU globalization funds
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