Combining antioxidants and processing techniques to improve oxidative stability of a Schizochytrium algal oil ingredient with application in yogurt
Joseph R. Hyatt, Siyu Zhang, Casimir C. Akoh
Topics & Concepts
Food scienceIngredientChemistryAntioxidantPeroxide valueOxygen radical absorbance capacityPeroxideOrganic chemistryAntioxidant capacityFood Chemistry and Fat AnalysisEdible Oils Quality and AnalysisMeat and Animal Product Quality