Ingredients from Saccharina latissima to improve physical and oxidative stability of omega-3 delivery emulsions
Ditte Baun Hermund(Technical University of Denmark), Charlotte Jacobsen(Technical University of Denmark), Yuhong Huang(Jinan University), George E Anasontzis(Technical University of Denmark), Alyssa M. Soria Caindec(Technical University of Denmark), Randi Neerup(Technical University of Denmark), Xiarou Hou(Danish Technological Institute), Ioanna Anagnostara(Technical University of Denmark), Lene Lange(Norwegian Institute of Bioeconomy Research), Betül Yeşiltaş
Technical University of Denmark, DTU Orbit (Technical University of Denmark, DTU)
January 1, 2019
Cited by 0
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