Novel emulsions–based technological approaches for the protection of omega–3 polyunsaturated fatty acids against oxidation processes – A comprehensive review

Publication date: Available online 9 January 2021Source: Food StructureAuthor(s): J.A. Vellido-Perez, J.M. Ochando-Pulido, E. Brito-de la Fuente, A. Martinez-Ferez

Source: Food Structure - January 10, 2021 Category: Food Science Source Type: research