Lactoferrin-Based Nanoemulsions to Improve the Physical and Chemical Stability of Omega-3 Fatty Acids

AuthID
 P-00R-YES
8
Author(s)
Nunes, R
·
Pereira, BD
·
Document Type
Article
Year published
2020
Published
in FOOD & FUNCTION, ISSN: 2042-6496
Volume: 11, Issue: 3, Pages: 1966-1981 (16)
Indexing
Wos®
Scopus®
Crossref®30
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 32076694
SCOPUS: 2-s2.0-85082542471
Wos: WOS:000526928500071
Source Identifiers
ISSN: 2042-6496
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