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EFFECT OF VARIOUS ANTIOXIDANTS, ANTIOXIDANT LEVELS, AND ENCAPSULATION ON THE STABILITY OF FISH AND FLAXSEED OILS: ASSESSMENT BY FLUOROMETRIC ANALYSIS
ANN H. BARRETT, WILLIAM L. PORTER, GINA MARANDO, PAVINEE CHINACHOTIVolume:
35
Year:
2011
Language:
english
Pages:
10
DOI:
10.1111/j.1745-4549.2009.00474.x
File:
PDF, 192 KB
english, 2011