Effects of the drying method on the oxidative stability of...

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International Journal of Food Science & Technology 2019 / 03

Effects of the drying method on the oxidative stability of the free and encapsulated fractions of microencapsulated sunflower oil

Holgado, Francisca, Márquez‐Ruiz, Gloria, Ruiz‐Méndez, María Victoria, Velasco, Joaquín
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Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14162
Date:
March, 2019
File:
PDF, 250 KB
english, 2019
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