Free Fatty Acids in Commercial Krill Oils: Concentrations, Compositions, and Implications for Oxidative Stability
Version 2 2024-06-03, 13:03
Version 1 2020-06-12, 15:33
journal contribution
posted on 2024-06-03, 13:03 authored by ID Fuller, AH Cumming, A Card, EJ Burgess, Colin BarrowColin Barrow, NB Perry, DP KilleenFree Fatty Acids in Commercial Krill Oils: Concentrations, Compositions, and Implications for Oxidative Stability
History
Journal
JAOCS, Journal of the American Oil Chemists' SocietyVolume
97Pagination
889-900Location
Chichester, Eng.ISSN
0003-021XeISSN
1558-9331Language
EnglishPublication classification
C Journal article, C1 Refereed article in a scholarly journalIssue
8Publisher
WILEYUsage metrics
Keywords
Science & TechnologyPhysical SciencesLife Sciences & BiomedicineChemistry, AppliedFood Science & TechnologyChemistryKrill oilOxidationFree fatty acidsPhospholipidsOmega-3Docosahexaenoic acidEicosapentaenoic acidPhytanic acidNONENZYMATIC BROWNING REACTIONSANTARCTIC KRILLLIPID OXIDATIONPHOSPHOLIPIDSEXTRACTIONMECHANISMSP-31School of Life and Environmental SciencesCentre for Chemistry and Biotechnology4004 Chemical engineering
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