Potential seaweed-based food ingredients to inhibit lipid oxidation in fish-oil-enriched mayonnaise
Crossref DOI link: https://doi.org/10.1007/s00217-015-2567-y
Published Online: 2015-10-10
Published Print: 2016-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Honold, Philipp J.
Jacobsen, Charlotte
Jónsdóttir, Rósa
Kristinsson, Hordur G.
Hermund, Ditte B.
Funding for this research was provided by:
Nordic Innovation Center (Project number P11071)
Text and Data Mining valid from 2015-10-10