Effects of modified DATEMs with different alkyl chain lengths on improving oxidative and physical stability of 70% fish oil-in-water emulsions

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DOI

  • Betül Yesiltas, National Food Institute, Technical University of Denmark
  • ,
  • Pedro Garcia-Moreno, The National Food Institute, Technical University of Denmark, Danmark
  • Ann-Dorit Sørensen, National Food Institute, Technical University of Denmark, Danmark
  • Sampson Anankanbil
  • ,
  • Zheng Guo
  • Charlotte Jacobsen, National Food Institute, Technical University of Denmark, Danmark
OriginalsprogEngelsk
TidsskriftJournal of Agricultural and Food Chemistry
Vol/bind66
Nummer47
Sider (fra-til)12512-12520
Antal sider9
ISSN0021-8561
DOI
StatusUdgivet - 6 nov. 2018

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