Related Experiment Video

Updated: May 9, 2025

NMR Spectroscopy as a Robust Tool for the Rapid Evaluation of the Lipid Profile of Fish Oil Supplements
08:54

NMR Spectroscopy as a Robust Tool for the Rapid Evaluation of the Lipid Profile of Fish Oil Supplements

Published on: May 1, 2017

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Sensory characteristics and key odor-active compounds of oxidized Antarctic krill oil: A comparative study with

Gui-Mei Dong1, Rui-Ying Wang1, Fa-Wen Yin1

  • 1State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.

Food Chemistry
|May 6, 2025
PubMed

Keywords:
Antarctic krill oilOdor deteriorationOdor-active compoundsOxidationSensory characteristics

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