New parameters for evaluating the quality of commercial krill oil capsules from the aspect of lipid oxidation and non-enzymatic browning reactions
| Image |  |
|---|---|
| Description | |
| Author/s |
author: Charlotte Jacobsen |
| Publication date | March 11, 2015 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |