Publication | Closed Access
Improved stability and controlled release of ω3/ω6 polyunsaturated fatty acids by spring dextrin encapsulation
63
Citations
52
References
2012
Year
Food ColloidFatty AcidsOmega-3 Fatty AcidMicro-encapsulationSpring Dextrin EncapsulationFood EngineeringBiomolecular EngineeringEmulsion
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