Flavors' Decreasing Contribution to p...

Flavors' Decreasing Contribution to p ‐Anisidine Value over Shelf Life May Invalidate the Current Recommended Protocol for Flavored Fish Oils

Ye, Liyun, Harris, Emily, Budge, Suzanne M., Sullivan Ritter, Jenna
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Journal:
Journal of the American Oil Chemists' Society
DOI:
10.1002/aocs.12435
Date:
October, 2020
File:
PDF, 1.09 MB
2020
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