Evaluation of the composition and oxidative status of...

Food Chemistry 2020 / 11 Vol. 330

Evaluation of the composition and oxidative status of omega-3 fatty acid supplements on the Finnish market using NMR and SPME-GC–MS in comparison with conventional methods

Damerau, Annelie, Ahonen, Eija, Kortesniemi, Maaria, Puganen, Anna, Tarvainen, Marko, Linderborg, Kaisa M.
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Volume:
330
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.127194
Date:
November, 2020
File:
PDF, 817 KB
2020
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