Skip to main navigation Skip to search Skip to main content

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

  • Sandra P.O. Dwyer
  • , David O'Beirne
  • , Deirdre Ní Eidhin
  • , Brendan T. O'Kennedy
  • Teagasc - Irish Agriculture and Food Development Authority
  • University of Limerick

Research output: Contribution to journal › Article › peer-review

Fingerprint

Dive into the research topics of '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'. Together they form a unique fingerprint.
Sort by

Food Science