Physical and Oxidative Stability of High Fat Fish Oil-In-Water Emulsions Stabilized With Sodium Caseinate and Phosphatidylcholine as Emulsifiers
Food Chemistry - Netherlands
doi 10.1016/j.foodchem.2018.09.172
Full Text
Open PDFAbstract
Available in full text
Date
March 1, 2019
Authors
Publisher
Elsevier BV