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Free Fatty Acids in Commercial Krill Oils: Concentrations, Compositions, and Implications for Oxidative Stability
Free Fatty Acids in Commercial Krill Oils: Concentrations, Compositions, and Implications for Oxidative Stability
2020
Ioan D. Fuller
Adam H. Cumming
Asli Card
Elaine J. Burgess
Colin J. Barrow
Nigel B. Perry
Daniel P. Killeen
Keywords:
Phytanic acid
Biochemistry
Eicosapentaenoic acid
Krill oil
Krill
Oxidative phosphorylation
Docosahexaenoic acid
Chemistry
Correction
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