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Food Chemistry|October 17, 2015

Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brineNina Gringer, Hamed Safafar, Axelle du Mesnildot, et al.

Journal of Agricultural and Food Chemistry|February 10, 2007

Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: oxidation linked to changes in protein composition at the oil-water interfaceAnn-Dorit M Sørensen, Caroline P Baron, Mette B Let, et al.

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Showing results (21-30 of 22) with videos related to

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You have reached the last page of results.This site can display upto 22 results.

Food Chemistry|October 17, 2015

Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brineNina Gringer, Hamed Safafar, Axelle du Mesnildot, et al.

Journal of Agricultural and Food Chemistry|February 10, 2007

Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: oxidation linked to changes in protein composition at the oil-water interfaceAnn-Dorit M Sørensen, Caroline P Baron, Mette B Let, et al.

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