Emulsifier type, metal chelation and pH significantly affect oxidative stability in omega-3 enriched oil-in-water emulsions
Haahr, A.-M.; Jacobsen, C. (2005). Emulsifier type, metal chelation and pH significantly affect oxidative stability in omega-3 enriched oil-in-water emulsions, in: Abstracts of the 35th WEFTA meeting 19-22 September 2005, Antwerp, Belgium. pp. 33
In: (2005). Abstracts of the 35th WEFTA meeting 19-22 September 2005, Antwerp, Belgium. CLO-Gent, Sea Fisheries Department/RIVO: Ijmuiden. 141 pp., more
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