Stability of canola oil encapsulated by co-extrusion...

Food Chemistry 2014 / 01 Vol. 142

Stability of canola oil encapsulated by co-extrusion technology: Effect of quercetin addition to alginate shell or oil core

Waterhouse, Geoffrey I.N., Wang, Wei, Sun-Waterhouse, Dongxiao
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Volume:
142
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2013.07.035
Date:
January, 2014
File:
PDF, 1.58 MB
english, 2014
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