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Investigating the Mechanism for the Enhanced Oxidation Stability of Microencapsulated Omega-3 Concentrates
Enzymatically concentrated anchovy oil (concentrate) is known to be much less stable than unconcentrated anchovy oil. However, we previously showed that concentrate surprisingly forms more stable microcapsules, when produced by complex coacervation, than does unconcentrated anchovy oil. Here we inve...
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| Publicat a: | Mar Drugs |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6471227/ https://ncbi.nlm.nih.gov/pubmed/30823458 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/md17030143 |
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