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.
Aldizkaria:
Food Chemistry
ISSN: 1873-7072, 0308-8146
Argitalpen urtea: 2023
Alea: 402
Mota: Artikulua