Ritrýndar greinar Marine sources offuran fatty acids Höfundur færslu Eftir admin Dagsetning færslu 25/05/2019 Höfundar: Jensen, S., Ragnarsdóttir, O., Jóhannsson, R. Útgáfa: Journal of Aquatic Food Product Technology Útgáfuár: 2019 Samantekt: ← Stabilization of Fish Oil-Loaded Electrosprayed Capsules with Seaweed and Commercial NaturalAntioxidants: Effect on the Oxidative Stability of Capsule-Enriched Mayonnaise → Validation and inter-laboratory study of selective hydride generation for fastscreening of inorganic arsenic in seafood
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