Olive and Echium Oil Gelled Emulsions: Simulated Effect of Processing Temperature, Gelling Agent and in Vitro Gastrointestinal Digestion on Oxidation and Bioactive Compounds

AuthID
 P-00X-CXR
5
Author(s)
Ansorena, D
·
Document Type
Article
Year published
2023
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 402, Pages: 134416 (9)
Indexing
Wos®
Scopus®
Crossref®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 36303378
Scopus: 2-s2.0-85140759385
Wos: WOS:000886041200004
Source Identifiers
ISSN: 0308-8146
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

footer slogan

Useful Links

Get Help

© 2025 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service