Olive and echium oil gelled emulsions: Simulated effect of processing temperature, gelling agent and in vitro gastrointestinal digestion on oxidation and bioactive compounds
| Autor: | Gutiérrez-Luna, Katherine, Ansorena, Diana, Cruz, Rebeca, Astiasarán, Iciar, Casal, Susana |
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| Zdroj: | In Food Chemistry 15 February 2023 402 |
| Databáze: | ScienceDirect |
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