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Lu, Henna Fung Sieng
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Oxidative stability and non-enzymatic browning reactions in Antarctic krill oil...
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Quality changes of Antarctic krill powder during long term storage
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Quality changes of Antarctic krill powder during long term storage
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Oxidative stability of krill oil (Euphausia superba)
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/dk/atira/pure/sustainabledevelopmentgoals/life_below_water
Lipid oxidation
Non-enzymatic browning
Phospholipids
krill
n-3 fatty acids
name=SDG 14 - Life Below Water
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