Effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage

Publication details

Journal : Food Chemistry , vol. 157 , p. 398–407 , 2014

Publisher : Elsevier

International Standard Numbers :
Printed : 0308-8146
Electronic : 1873-7072

Publication type : Academic article

Contributors : Lu, Fung Sieng Henna; Bruheim, Inge A.; Haugsgjerd, Bjørn Ole; Jacobsen, Charlotte

Links :
DOI : doi.org/10.1016/j.foodchem.201...