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Lipophilization of dihydrocaffeic acid affects its antioxidative properties in fish-oil-enriched emulsions

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  • Ann-Dorit Moltke Sørensen, Division of Industrial Food Research, National Food Institute, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark, Danmark
  • Nina Skall Nielsen, Division of Industrial Food Research, National Food Institute, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark, Danmark
  • Zhiyong Yang, Danmark
  • Xuebing Xu, Danmark
  • Charlotte Jacobsen, Division of Industrial Food Research, National Food Institute, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark, Danmark
  • Molekylærbiologisk Institut
  • Interdisciplinary Nanoscience Center
OriginalsprogEngelsk
TidsskriftEuropean Journal of Lipid Science and Technology
Vol/bind114
Nummer2
Sider (fra-til)134-145
ISSN1438-7697
DOI
StatusUdgivet - 2012

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