Oxidation and Stability of Food‐Grade Fish Oil: Role of Antioxidants
作者
W.M. Indrasena,Colin J. Barrow
标识
DOI：10.1002/9781444325546.ch26
摘要
This chapter contains sections titled: Introduction Process of oxidation Factors affecting the rate of lipid oxidation Food-grade fish oil Control of lipid oxidation and improvement of the stability of fish oil Antioxidants Selection of an antioxidant Conclusions References
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(2025-6-4)
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