Interactions between iron, phenolic compounds, emulsifiers, and pH in Omega-3-enriched oil-in-water emulsions

Ann-Dorit Moltke Sørensen; Anne-Mette Haahr; Eleonor-Carmen Miquel Becker; Leif Horsfelt Skibsted; Björn Bergenståhl; Lars Nilsson; Charlotte Jacobsen

doi:10.1021/jf072946z

Interactions between iron, phenolic compounds, emulsifiers, and pH in Omega-3-enriched oil-in-water emulsions

Ann-Dorit Moltke Sørensen, Anne-Mette Haahr, Eleonor-Carmen Miquel Becker, Leif Horsfelt Skibsted, Björn Bergenståhl, Lars Nilsson, Charlotte Jacobsen

106 Citations (Scopus)

Original language	English
Journal	Journal of Agricultural and Food Chemistry
Volume	56
Issue number	5
Pages (from-to)	1740-1750
Number of pages	11
ISSN	0021-8561
DOIs	https://doi.org/10.1021/jf072946z
Publication status	Published - 2008

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10.1021/jf072946z

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Interactions between iron, phenolic compounds, emulsifiers, and pH in Omega-3-enriched oil-in-water emulsions. / Sørensen, Ann-Dorit Moltke; Haahr, Anne-Mette; Miquel Becker, Eleonor-Carmen et al.

In: Journal of Agricultural and Food Chemistry, Vol. 56, No. 5, 2008, p. 1740-1750.

Research output: Contribution to journal › Journal article › Research › peer-review

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AU - Sørensen, Ann-Dorit Moltke

AU - Haahr, Anne-Mette

AU - Miquel Becker, Eleonor-Carmen

AU - Skibsted, Leif Horsfelt

AU - Bergenståhl, Björn

AU - Nilsson, Lars

AU - Jacobsen, Charlotte

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