Lactoferrin-based nanoemulsions to improve the physical and chemical stability of omega-3 fatty acids

  1. Nunes, R.
  2. Pereira, B.D.
  3. Cerqueira, M.A.
  4. Silva, P.
  5. Pastrana, L.M.
  6. Vicente, A.A.
  7. Martins, J.T.
  8. Bourbon, A.I.
Journal:
Food and Function

ISSN: 2042-650X,  2042-6496

Year of publication: 2020

Volume: 11

Issue: 3

Pages: 1966-1981

Type: Article

DOI: 10.1039/C9FO02307K GOOGLE SCHOLAR
Data source: Scopus