Publications by authors named "Danny van Mullem"

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Supra-nutritional levels of α-tocopherol maintain the oxidative stability of n-3 long-chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented sausage.
Els Vossen, Erik Claeys, Katleen Raes, Danny van Mullem, Stefaan De Smet

J Sci Food Agric· October 2016

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