Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions - Staff of the Department of Food Science

Department of Food Science (UCPH FOOD)

Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions

Research output: Contribution to journal › Journal article › Research › peer-review

Estefanía Jiménez-Martín
Teresa Antequera Rojas
Adem Gharsallaoui
Ruiz Carrascal, Jorge
Trinidad Pérez-Palacios

Original language	English
Journal	Food Chemistry
Volume	194
Pages (from-to)	476-486
Number of pages	11
ISSN	0308-8146
DOIs	https://doi.org/10.1016/j.foodchem.2015.08.046
Publication status	Published - 2016

ID: 143079677