Professional Documents
Culture Documents
De Boer AA, Ismail A, Marshall K, Bannenberg G, Yan KL, Rowe WJ. 2018.
Examination of marine and vegetable oil oxidation data from a multi-year, third-
party database. Food chemistry. 254: 249-255.
Morcos NC, Camilo K. 2001. Acute and chronic toxicity study of fish oil and garlic
combination. International journal for vitamin and nutrition research. 71(5): 306-
312.
Saini RK, Ranjit A, Sharma K, Prasad P, Shang X, Gowda KGM, Keum YS. 2022.
Bioactive compounds of citrus fruits: A review of composition and health benefits
of carotenoids, flavonoids, limonoids, and terpenes. Antioxidants. 11(2): 239.
Seidavi, A., Asadpour, L., Dadashbeiki, M., & Payan-Carreira, R. (2014). Effects of
dietary fish oil and green tea powder supplementation on broiler chickens
immunity. Acta Scientiae Veterinariae, 42(1), 1-13.
Senanayake SN. 2013. Green tea extract: Chemistry, antioxidant properties and food
applications–A review. Journal of functional foods. 5(4): 1529-1541.
Von Staszewski, M., Ruiz-Henestrosa, V. M. P., & Pilosof, A. M. (2014). Green tea
polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification
and oxidation stability of fish oil. Food Hydrocolloids, 35, 505-511.