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)
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Scopus®
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Publication Identifiers
Pubmed: 36303378
Scopus: 2-s2.0-85140759385
Wos: WOS:000886041200004
Source Identifiers
ISSN: 0308-8146
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