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Oxidative stability of cod liver oil in the presence of herring roe phospholipids

Peng Liang1, Casimir C Akoh2, Bernd W K Diehl3

  • 1College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou 350002, Fujian, China; Division of Food Technology, National Food Institute (DTU Food), Technical University of Denmark, Building 204, Kemitorvet, DK 2800 Kgs Lyngby, Denmark.

Food Chemistry
|November 27, 2019
PubMed

Keywords:
Cod liver oilMarine phospholipidsNon-enzymatic browning reactionsOxidationStrecker aldehydes

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