1. Use of vegetables for enhancing oxidative stability of omega-3 oils in the powdered state. (15th February 2022) Authors: Cheng, L.J.; Sanguansri, L.; Hlaing, M.M.; Singh, T.; Shrestha, P.; Augustin, M.A. Journal: Food chemistry Issue: Volume 370(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗