Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems

Published 2016 View Full Article

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Title
Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems
Authors
Keywords
Emulsions, Double emulsion, Gelled emulsion, Hydroxytyrosol, n-3 fatty acids, Delivery systems
Journal
FOOD CHEMISTRY
Volume 213, Issue -, Pages 49-57
Publisher
Elsevier BV
Online
2016-06-23
DOI
10.1016/j.foodchem.2016.06.005

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