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Application of Resveratrol on Oxidative Stability of Protein-Based Antarctic Krill Oil High Internal Phase Emulsion

https://doi.org/10.2139/ssrn.4812346
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Oxidative stability and non‐enzymatic browning reactions in Antarctic krill oil (Euphausia superba)
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inferredcites →https://doi.org/10.1016/j.foodhyd.2018.10.012openalex-extracted
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inferredcites →https://doi.org/10.1016/j.foodhyd.2023.108593openalex-extracted
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