Olive and echium oil gelled emulsions: Simulated effect of processing temperature, gelling agent and in vitro gastrointestinal digestion on oxidation and bioactive compounds
- Gutiérrez-Luna, K.
- Ansorena, D.
- Cruz, R.
- Astiasarán, I.
- Casal, S.
Journal:
Food Chemistry
ISSN: 1873-7072, 0308-8146
Year of publication: 2023
Volume: 402
Type: Article