Interactions between lipid oxidation and anthocyanins from black carrots in ω-3 fatty acid-rich flaxseed oil-in-water emulsions
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
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1 Online-Ressource.
- Sprache
-
Englisch
- Erschienen in
-
Interactions between lipid oxidation and anthocyanins from black carrots in ω-3 fatty acid-rich flaxseed oil-in-water emulsions ; day:30 ; month:7 ; year:2024 ; pages:1-15
European food research and technology ; (30.7.2024), 1-15
- Urheber
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1007/s00217-024-04604-x
- URN
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urn:nbn:de:101:1-2410230847490.763423168504
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
- 15.08.2025, 05:27 UTC
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Beteiligte
- Klinger, Evelyn
- Salminen, Hanna
- Bause, Karola
- Weiss, Jochen
- SpringerLink (Online service)
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