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S. Polavarapu, C. M. Oliver, S. Ajlouni and M. A. Augustin, “Impact of Extra Virgin Olive Oil and Ethylenediaminetetraacetic Acid (EDTA) on the Oxidative Stability of Fish Oil Emulsions and Spray-Dried Microcapsules Stabilized by Sugar Beet Pectin,” Journal of Agricultural and Food Chemistry, Vol. 60, No. 1, 2012, pp. 444-450. http://dx.doi.org/10.1021/jf2034785

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