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Gelled double emulsions as delivery systems for hydroxytyrosol and n-3 fatty acids in healthy pork patties
Structuring of double emulsion offers the possibility to obtain a system with similar consistency to animal fat which is an interesting approach to improve the fat content of meat products. This article examines the suitability of gelled double emulsions (GDE) for use as a delivery system for n-3 PU...
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| Publicat a: | J Food Sci Technol |
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| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2017
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5643813/ https://ncbi.nlm.nih.gov/pubmed/29085138 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2860-9 |
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