Novel emulsions–based technological approaches for the protection of omega–3 polyunsaturated fatty acids against oxidation processes – A comprehensive review
Authors:
- J.A. Vellido-PerezJVJ.A. Vellido-Perez
- J.M. Ochando-PulidoJ.M. Ochando-Pulido
- E. Brito-De la FuenteE. Brito-De la Fuente
- A. Martinez-FerezAMA. Martinez-Ferez
- 1 January 2021
- journal article
- review article
- Published by Elsevier in Food Structure
- Vol. 27
Abstract
No abstract availableKeywords
Funding Information
- Ministerio de Educación, Cultura y Deporte (FPU17/03005)
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