Oxidative stability of n-3 fatty acids encapsulated in...

Food Chemistry 2015 / 10 Vol. 184

Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them

Salcedo-Sandoval, Lorena, Cofrades, Susana, Ruiz-Capillas, Claudia, Matalanis, Alison, McClements, D. Julian, Decker, Eric A., Jiménez-Colmenero, Francisco
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Volume:
184
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.03.093
Date:
October, 2015
File:
PDF, 629 KB
english, 2015
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