Stability of canola oil encapsulated by co-extrusion technology: Effect of quercetin addition to alginate shell or oil core

Published 2013 View Full Article

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Title
Stability of canola oil encapsulated by co-extrusion technology: Effect of quercetin addition to alginate shell or oil core
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 142, Issue -, Pages 27-38
Publisher
Elsevier BV
Online
2013-07-16
DOI
10.1016/j.foodchem.2013.07.035

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