Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability
Currently, a large number of scientific articles can be found in the research literature in the field focusing on the use of oleogels for food formulation to improve their nutritional properties. The present review focuses on the most representative food-grade oleogels, highlighting current trends i...
שמור ב:
| Principais autores: | , , , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
MDPI AG
2023-05-01
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| סדרה: | Gels |
| נושאים: | |
| גישה מקוונת: | https://www.mdpi.com/2310-2861/9/5/386 |
| תגים: |
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