Non-emulsion-based encapsulation of fish oil by coaxial electrospraying assisted by pressurized gas enhances the oxidative stability of a capsule-fortified salad dressing

1. Rahmani-Manglano, N.E.
2. Guadix, E.M.
3. Yesiltas, B.
4. Prieto, C.
5. Lagaron, J.M.
6. Jacobsen, C.
7. García-Moreno, P.J.

Export

Export

×

MLA

modern-language-association

APA

apa

Chicago

chicago-fullnote-bibliography

Harvard

harvard-cite-them-right

Vancouver

vancouver-author-date

---

RIS BibTex

Export

×

This document cannot be exported because it belongs to another portal.

Full text

lock_openFull text externo

DOI: 10.1016/J.FOODCHEM.2023.137157 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus