Oxidative stability of walnut (Juglans regia L.) and chia (Salvia hispanica L.) oils microencapsulated by spray drying
Keywords: مالتودکسترین; CO; chia oil; EE; encapsulation efficiency; FA; fatty acids; HPLC; high pressure liquid chromatography; HPMC; hydroxypropyl methylcellulose; HPV; hydroperoxide value; K232; conjugated dienes; K270; conjugated trienes; LSD; least significant difference; M;