The Use of Soy and Egg Phosphatidylcholines Modified with Caffeic Acid Enhances the Oxidative Stability of High-Fat (70%) Fish Oil-in-Water Emulsions
- Yesiltas, B.
- García-Moreno, P.J.
- Sørensen, A.-D.M.
- Banerjee, C.
- Anankanbil, S.
- Guo, Z.
- Ogilby, P.R.
- Jacobsen, C.
Revue:
Colloids and Interfaces
ISSN: 2504-5377
Année de publication: 2023
Volumen: 7
Número: 3
Type: Article
