The effect of emulsifying protein and addition of condensed tannins on n-3 PUFA enriched emulsions for functional foods

1. Cofrades, S.
2. Garcimartín, A.
3. Gómez-Estaca, J.
4. Sánchez-Muniz, F.J.
5. Herranz, B.
6. Macho-González, A.
7. Benedí, J.
8. Álvarez, M.D.

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DOI: 10.3390/FOODS9111589 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus