The oxidative stability of omega-3 oil-in-water nanoemulsion systems suitable for functional food enrichment: A systematic review of the literature
Author:
Affiliation:
1. Liverpool John Moores University, School of Sport Studies, Leisure and Nutrition, I.M. Marsh Campus, Liverpool, L17 6BD, United Kingdom
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2017.1394268
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4. Distribution, interconversion, and dose response of n−3 fatty acids in humans
5. The ultrasonic processing of dairy products – An overview
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