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Influence of AO chain length, droplet size and oil to water ratio on the distribution and on the activity of gallates in fish oil-in-water emulsified systems: emulsion and nanoemulsion comparison
Costa, Marlene, Losada-Barreiro, Sónia, Bravo-Díaz, Carlos, Vicente, António A., Monteiro, Luís S., Paiva-Martins, FátimaLanguage:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.125716
Date:
October, 2019
File:
PDF, 585 KB
english, 2019