Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems

Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 213, 15 December 2016, Pages 49-57

Linda Flaiz, María Freire, Susana Cofrades, Raquel Mateos, Jochen Weiss, Francisco Jiménez-Colmenero, Ricard Bou,