Oxidative Stability and in Vitro Digestibility of Fish Oil-in-Water Emulsions Containing Multilayered Membranes
Author:
Affiliation:
1. Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003
2. Central Institute of Fisheries Education, Versova, Mumbai 400 061, India
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf101348c
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