Interfacial concentrations of hydroxytyrosol derivatives in fish oil-in-water emulsions and nanoemulsions and its influence on their lipid oxidation: Droplet size effects
- Costa, M.
- Losada-Barreiro, S.
- Bravo-Díaz, C.
- Monteiro, L.S.
- Paiva-Martins, F.
Zeitschrift:
Foods
ISSN: 2304-8158
Datum der Publikation: 2020
Ausgabe: 9
Nummer: 12
Art: Artikel
