Volatile compounds and physicochemical characteristics during storage of microcapsules from different fish oil emulsions.

Autor:	Jiménez-Martín, Estefanía1, Gharsallaoui, Adem2, Pérez-Palacios, Trinidad1, Carrascal, Jorge Ruiz3, Rojas, Teresa Antequera1 tantero@unex.es
Zdroj:	Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C. Oct2015, Vol. 96, p52-64. 13p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect