Omega–3 encapsulation by PGSS-drying and conventional drying methods. Particle characterization and oxidative stability

Published 2018 View Full Article

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Title
Omega–3 encapsulation by PGSS-drying and conventional drying methods. Particle characterization and oxidative stability
Authors
Keywords
Omega–3, Supercritical carbon dioxide, Emulsion, Oxidation
Journal
FOOD CHEMISTRY
Volume 270, Issue -, Pages 138-148
Publisher
Elsevier BV
Online
2018-07-18
DOI
10.1016/j.foodchem.2018.07.082

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