Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems

  1. Flaiz, L.
  2. Freire, M.
  3. Cofrades, S.
  4. Mateos, R.
  5. Weiss, J.
  6. Jiménez-Colmenero, F.
  7. Bou, R.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2016

Alea: 213

Orrialdeak: 49-57

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2016.06.005 GOOGLE SCHOLAR
Datuen iturria: Scopus