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...
保存先:
| 主要な著者: | , , , , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI AG
2023-05-01
|
| シリーズ: | Gels |
| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/2310-2861/9/5/386 |
| タグ: |
タグなし, このレコードへの初めてのタグを付けませんか!
|