Effects of Modified DATEMs with Different Alkyl Chain Lengths on Improving Oxidative and Physical Stability of 70% Fish Oil-in-Water Emulsions

  1. Yesiltas, B.
  2. García-Moreno, P.J.
  3. Sørensen, A.-D.M.
  4. Anankanbil, S.
  5. Guo, Z.
  6. Jacobsen, C.
Journal:
Journal of Agricultural and Food Chemistry

ISSN: 1520-5118,  0021-8561

Year of publication: 2018

Volume: 66

Issue: 47

Pages: 12512-12520

Type: Article

DOI: 10.1021/ACS.JAFC.8B04091 GOOGLE SCHOLAR
Data source: Scopus