Fuculty of Fisheries Sciences, Hokkaido University
Bio-functional Molecular Chemistry Group
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Fuculty of Fisheries Sciences, Hokkaido University
Bio-functional Molecular Chemistry Group

Publication

  • Publication
  • Effective prevention of oxidative deterioration of fish oil: Focus on flavor deterioration.
Annu. Rev. Food Sci. Technol. 9, 209 (2018)
Effective prevention of oxidative deterioration of fish oil: Focus on flavor deterioration.

Author

K. Miyashita, M. Uemura, M. Hosokawa.

Category

Review