Interfacial concentrations of hydroxytyrosol derivatives in fish oil-in-water emulsions and nanoemulsions and its influence on their lipid oxidation: Droplet size effects

  1. Costa, M.
  2. Losada-Barreiro, S.
  3. Bravo-Díaz, C.
  4. Monteiro, L.S.
  5. Paiva-Martins, F.
Revista:
Foods

ISSN: 2304-8158

Any de publicació: 2020

Volum: 9

Número: 12

Tipus: Article

DOI: 10.3390/FOODS9121897 GOOGLE SCHOLAR lock_openAccés obert editor