Free fatty acids in commercial krill oils: concentrations, compositions, and implications for oxidative stability

Fuller, Ioan D., Cumming, Adam H., Card, Asli, Burgess, Elaine J., Barrow, Colin J., Perry, Nigel B. and Killeen, Daniel P. 2020, Free fatty acids in commercial krill oils: concentrations, compositions, and implications for oxidative stability, JAOCS, Journal of the American Oil Chemists' Society, vol. 97, no. 8, pp. 889-900, doi: 10.1002/aocs.12368.

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Title Free fatty acids in commercial krill oils: concentrations, compositions, and implications for oxidative stability
Author(s) Fuller, Ioan D.
Cumming, Adam H.
Card, Asli
Burgess, Elaine J.
Barrow, Colin J.ORCID iD for Barrow, Colin J. orcid.org/0000-0002-2153-7267
Perry, Nigel B.
Killeen, Daniel P.
Journal name JAOCS, Journal of the American Oil Chemists' Society
Volume number 97
Issue number 8
Start page 889
End page 900
Total pages 12
Publisher Wiley
Place of publication Chichester, Eng.
Publication date 2020-08
ISSN 0003-021X
Keyword(s) Science & Technology
Physical Sciences
Life Sciences & Biomedicine
Chemistry, Applied
Food Science & Technology
Chemistry
Krill oil
Oxidation
Free fatty acids
Phospholipids
Omega-3
Docosahexaenoic acid
Eicosapentaenoic acid
Phytanic acid
NONENZYMATIC BROWNING REACTIONS
ANTARCTIC KRILL
LIPID OXIDATION
EXTRACTION
MECHANISMS
P-31
Language eng
DOI 10.1002/aocs.12368
Indigenous content off
Field of Research 0904 Chemical Engineering
HERDC Research category C1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Persistent URL http://hdl.handle.net/10536/DRO/DU:30139024

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