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Modified phosphatidylcholine with different alkyl chain length and covalently attached caffeic acid affects the physical and oxidative stability of omega-3 delivery 70% oil-in-water emulsions
Yesiltas, Betül, Sørensen, Ann-Dorit M., García-Moreno, Pedro J., Anankanbil, Sampson, Guo, Zheng, Jacobsen, CharlotteVolume:
289
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.03.087
Date:
August, 2019
File:
PDF, 361 KB
english, 2019