Substrates emulsification process to improve lipase-catalyzed sardine oil glycerolysis in different systems. Evaluation of lipid oxidation of the reaction products

  1. Solaesa, Á.G.
  2. Sanz, M.T.
  3. Melgosa, R.
  4. Beltrán, S.
Revista:
Food Research International

ISSN: 1873-7145,  0963-9969

Any de publicació: 2017

Volum: 100

Pàgines: 572-578

Tipus: Article

DOI: 10.1016/J.FOODRES.2017.07.048 GOOGLE SCHOLAR
Font de les dades: Scopus