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Publications by Rita Yolanda Cavero
Influence of a Gel Emulsion Containing Microalgal Oil and a Blackthorn ( Prunus Spinosa L.) Branch Extract on the Antioxidant Capacity and Acceptability of Reduced-Fat Beef Patties
Meat Science
Food Science
Oxidative Stability of O/W and W/O/W Emulsions: Effect of Lipid Composition and Antioxidant Polarity
Food Research International
Food Science
