Olive and echium oil gelled emulsions: Simulated effect of processing temperature, gelling agent and in vitro gastrointestinal digestion on oxidation and bioactive compounds

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Bibliographic Details
Published inFood chemistry Vol. 402; p. 134416
Main Authors Gutiérrez-Luna, Katherine, Ansorena, Diana, Cruz, Rebeca, Astiasarán, Iciar, Casal, Susana
Format Journal Article
LanguageEnglish
Published 15.02.2023
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Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2022.134416