Omega–3 encapsulation by PGSS-drying and conventional drying methods. Particle characterization and oxidative stability

  1. Melgosa, R.
  2. Benito-Román, Ó.
  3. Sanz, M.T.
  4. de Paz, E.
  5. Beltrán, S.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2019

Volumen: 270

Pages: 138-148

Type: Article

DOI: 10.1016/J.FOODCHEM.2018.07.082 GOOGLE SCHOLAR
La source de données: Scopus