HIGHLIGHTS
- who: Austin S. Phung and colleagues from the Institut des Biomolécules Max Mousseron (IBMM), UMR, CNRS, Université de Montpellier, ENSCM, Department of Food Science and Technology, University of California, Davis, CA, USA have published the research: Chemical Compositional Changes in Over-Oxidized Fish Oils, in the Journal: (JOURNAL)
- what: This study also analyzed the effects of a different oxidation method involving thermal exposure in the dark in contact with air which is an oxidation condition that is more relevant to retail products. The aim of this study was to evaluate the chemical compositional changes . . .
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