The bioavailability of an omega-3-rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle
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Title
The bioavailability of an omega-3-rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 49, Issue 5, Pages 1264-1271
Publisher
Wiley
Online
2013-12-20
DOI
10.1111/ijfs.12455
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