Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions

Literals

dcterms:creator
- Jiménez-Martín E.
ou:eid
- 2-s2.0-84939865413
bibo:doi
- 10.1016/j.foodchem.2015.08.046
ou:bibtex
- @article{Pérez-Palacios2016,title = {Fatty acid composition in double and multilayered microcapsules of ?-3 as affected by storage conditions and type of emulsions},journal = {Food Chemistry},year = {2016},volume = {194},pages = {476-486},author = {Jim{\'e}nez-Mart{\'i}n, E. and Antequera Rojas, T. and Gharsallaoui, A. and Ruiz Carrascal, J. and P{\'e}rez-Palacios, T.}}
dcterms:contributor
- Jimenez-Martin E.; Antequera Rojas T.; Gharsallaoui A.; Ruiz Carrascal J.; Perez-Palacios T.
bibo:eissn
- 1873-7072
dcterms:title
- Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions
bibo:page_range
- 476-486
dcterms:publisher
- Food Chemistry
vivo:identifier
- 2016-193
bibo:issn
- 0308-8146
fabio:hasPublicationYear
- 2016
ou:tipoPublicacion
- Article
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84939865413&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84939865413&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84939865413&origin=inward
bibo:volume
- 194