Physical and oxidative stability of fish oil-in-water emulsions stabilized with fish protein hydrolysates

  1. García-Moreno, P.J.
  2. Guadix, A.
  3. Guadix, E.M.
  4. Jacobsen, C.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Ano de publicación: 2016

Volume: 203

Páxinas: 124-135

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2016.02.073 GOOGLE SCHOLAR
Fonte de datos: Scopus