Polydatin-fatty acid conjugates are effective antioxidants for stabilizing omega 3-containing bulk fish oil and fish oil emulsions
Version 2 2024-06-06, 09:18
Version 1 2019-12-15, 00:00
journal contribution
posted on 2024-06-06, 09:18 authored by TO Akanbi, SN Marshall, Colin BarrowColin BarrowPolydatin-fatty acid conjugates are effective antioxidants for stabilizing omega 3-containing bulk fish oil and fish oil emulsions
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Location
EnglandLanguage
EnglishPublication classification
C Journal article, C1 Refereed article in a scholarly journalCopyright notice
2019, Elsevier LtdJournal
Food ChemistryVolume
301Article number
ARTN 125297Pagination
1 - 8ISSN
0308-8146eISSN
1873-7072Publisher
ELSEVIER SCI LTDUsage metrics
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Keywords
Science & TechnologyPhysical SciencesLife Sciences & BiomedicineChemistry, AppliedFood Science & TechnologyNutrition & DieteticsChemistryPolydatinConjugatesLipaseAntioxidantOmega-3EmulsionStabilizeCANDIDA-ANTARCTICAENZYMATIC-SYNTHESISLIPID-PEROXIDATIONLIPOPHILIC RUTINLIPASERESVERATROLDERIVATIVESOXIDATIONPICEIDPOLYPHENOLSSchool of Life and Environmental SciencesCentre for Chemistry and BiotechnologyMD Multidisciplinary3006 Food sciences
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