Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-In-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects

AuthID
 P-00T-B65
5
Author(s)
Bravo Diaz, C
·
Document Type
Article
Year published
2020
Published
in FOODS
Volume: 9, Issue: 12, Pages: 1897 (16)
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Publication Identifiers
SCOPUS: 2-s2.0-85106989070
Wos: WOS:000602727000001
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