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New parameters for evaluating the quality of commercial krill oil capsules from the aspect of lipid oxidation and non‐enzymatic browning reactions |
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| Authors: | Fung Sieng Henna Lu Inge Bruheim Charlotte Jacobsen |
| Affiliation: | 1. Division of Industrial Food Research, Technical University of Denmark, Kgs. Lyngby, Denmark;2. Olympic Seafood AS, Fosnavaag, Norway |
| Abstract: | |
| Keywords: | Krill Lipid oxidation Non‐enzymatic browning Pyrrolisation Strecker degradation |