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.

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DOI: 10.3390/FOODS9121897 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus