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Physical and Oxidative Stability of High-fat Fish-oil Emulsions Added Algae-based Stabilizers from saccharina Latissima
Physical and Oxidative Stability of High-fat Fish-oil Emulsions Added Algae-based Stabilizers from saccharina Latissima
2021
Ditte Baun Hermund
Charlotte Jacobsen
Ioanna Anagnostara
Xiaoru Hou
Maria Dalgaard Mikkelsen
Nanna Rhein-Knudsen
Anne S. Meyer
Keywords:
high fat
Saccharina latissima
Algae
Fish oil
Food science
Oxidative phosphorylation
Chemistry
Correction
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