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Conference paper

The use of egg and soy phosphatidylcholines with attached caffeic acid enhances oxidative stability of high fat emulsion

From

National Food Institute, Technical University of Denmark1

Research Group for Bioactives – Analysis and Application, National Food Institute, Technical University of Denmark2

Aarhus University3

Language: English
Year: 2019
Proceedings: 30th Nordic Lipidpforum Symposium 2019
Types: Conference paper
ORCIDs: Yesiltas, Betül , García Moreno, Pedro Jesús , Sørensen, Ann-Dorit Moltke and Jacobsen, Charlotte

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