Gelled double emulsions as delivery systems for hydroxytyrosol and n-3 fatty acids in healthy pork patties

  1. Freire, M.
  2. Cofrades, S.
  3. Serrano-Casas, V.
  4. Pintado, T.
  5. Jimenez, M.J.
  6. Jimenez-Colmenero, F.
Revue:
Journal of Food Science and Technology

ISSN: 0975-8402,  0022-1155

Année de publication: 2017

Volumen: 54

Número: 12

Pages: 3959-3968

Type: Article

DOI: 10.1007/S13197-017-2860-9 GOOGLE SCHOLAR
La source de données: Scopus