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
·
Tipo de Documento
Article
Year published
2020
Publicado
in FOODS
Volume: 9, Número: 12, Páginas: 1897 (16)
Indexing
Wos®
Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85106989070
Wos: WOS:000602727000001
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