Novel emulsions–based technological approaches for the protection of omega–3 polyunsaturated fatty acids against oxidation processes – A comprehensive review

  1. Vellido-Perez, J.A.
  2. Ochando-Pulido, J.M.
  3. Brito-de la Fuente, E.
  4. Martinez-Ferez, A.
Revista:
Food Structure

ISSN: 2213-3291

Any de publicació: 2021

Volum: 27

Tipus: Revisió

DOI: 10.1016/J.FOOSTR.2021.100175 GOOGLE SCHOLAR
Font de les dades: Scopus