Olive and echium oil gelled emulsions: Simulated effect of processing temperature, gelling agent and in vitro gastrointestinal digestion on oxidation and bioactive compounds

  1. Gutiérrez-Luna, K.
  2. Ansorena, D.
  3. Cruz, R.
  4. Astiasarán, I.
  5. Casal, S.
Zeitschrift:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Datum der Publikation: 2023

Ausgabe: 402

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2022.134416 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus