Improvement of encapsulation and stability of EPA and DHA from monolayered and multilayered emulsions by high-pressure homogenization

Literals

vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85074835794&origin=inward
dcterms:creator
- Solomando J.C.
dcterms:contributor
- Solomando J.C., Antequera T., Ruiz-Carrascal J., Perez-Palacios T.
ou:bibtex
- @article{Solomando_2019, doi = {10.1111/jfpp.14290}, url = {https://doi.org/10.1111%2Fjfpp.14290}, year = 2019, month = {nov}, publisher = {Wiley}, author = {J. C. Solomando and T. Antequera and J. Ruiz-Carrascal and T. Perez-Palacios}, title = {Improvement of encapsulation and stability of {EPA} and {DHA} from monolayered and multilayered emulsions by high-pressure homogenization}, journal = {Journal of Food Processing and Preservation} }
bibo:doi
- 10.1111/jfpp.14290
ou:eid
- 2-s2.0-85074835794
bibo:eissn
- 1745-4549
fabio:hasPublicationYear
- 2020
vivo:identifier
- 2020-339
bibo:issn
- 0145-8892
dcterms:publisher
- Journal of Food Processing and Preservation
ou:tipoPublicacion
- Article
dcterms:title
- Improvement of encapsulation and stability of EPA and DHA from monolayered and multilayered emulsions by high-pressure homogenization
ou:urlOrcid
- https://doi.org/10.1111/jfpp.14290
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85074835794&origin=inward
bibo:volume
- 44