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About this Agricultural and Biological Sciences article
Effects of Green Tea Extract and α-Tocopherol on the Lipid Oxidation Rate of Omega-3 Oils, Incorporated into Table Spreads, Prepared using Multiple Emulsion Technology by Dwyer, Sandra P.O’; O’Beirne, David; Ní Eidhin, Deirdre; O’Kennedy, Brendan T. is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Dwyer, Sandra P.O’; O’Beirne, David; Ní Eidhin, Deirdre; O’Kennedy, Brendan T.
- Publisher
- Institute of Food Technologists; Wiley (Blackwell Publishing); Wiley-Blackwell; Wiley (ISSN 0022-1147)
- Published
- 2012
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)