Microencapsulation of oil and protein hydrolysate from fish within a high-pressure homogenized double emulsion

Literals

dcterms:creator
- Jamshidi A.
ou:bibtex
- @article{Jamshidi_2019, doi = {10.1007/s13197-019-04029-5}, url = {https://doi.org/10.1007%2Fs13197-019-04029-5}, year = 2019, month = {aug}, publisher = {Springer Science and Business Media {LLC}}, volume = {57}, number = {1}, pages = {60--69}, author = {Aniseh Jamshidi and Teresa Antequera and Juan Carlos Solomando and Trinidad Perez-Palacios}, title = {Microencapsulation of oil and protein hydrolysate from fish within a high-pressure homogenized double emulsion}, journal = {Journal of Food Science and Technology} }
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85071306863&origin=inward
dcterms:publisher
- Journal of Food Science and Technology
bibo:eissn
- 0975-8402
dcterms:contributor
- Jamshidi A., Antequera T., Solomando J.C., Perez-Palacios T.
bibo:issn
- 0022-1155
bibo:page_range
- 60-69
ou:eid
- 2-s2.0-85071306863
fabio:hasPublicationYear
- 2020
vivo:identifier
- 2020-340
bibo:doi
- 10.1007/s13197-019-04029-5
ou:tipoPublicacion
- Article
dcterms:title
- Microencapsulation of oil and protein hydrolysate from fish within a high-pressure homogenized double emulsion
ou:urlOrcid
- https://doi.org/10.1007/s13197-019-04029-5
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85071306863&origin=inward
bibo:volume
- 57