Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation

Published 2007 View Full Article

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Title
Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation
Authors
Keywords
-
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 19, Issue 2, Pages 76-93
Publisher
Elsevier BV
Online
2007-08-15
DOI
10.1016/j.tifs.2007.08.001

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