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Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes
Comunian, Talita A., Favaro, Luísa F., Thomazini, Marcelo, Pallone, Eliria M. J. A., do Amaral Sobral, Paulo José, de Castro, Inar Alves, Favaro-Trindade, Carmen S.Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-019-03576-1
Date:
January, 2019
File:
PDF, 1018 KB
2019