Tuna red meat hydrolysate as core and wall polymer for fish oil encapsulation: a comparative analysis
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Title
Tuna red meat hydrolysate as core and wall polymer for fish oil encapsulation: a comparative analysis
Authors
Keywords
Tuna red meat, Hydrolysate, Fish oil, Microencapsulation, Antioxidant, Structural stability
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume -, Issue -, Pages -
Publisher
Springer Nature
Online
2019-03-16
DOI
10.1007/s13197-019-03694-w
References
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