Volatile compounds and physicochemical characteristics during storage of microcapsules from different fish oil emulsions

被引：0
|
作者：
Jiménez-Martín, Estefanía [1 ]
Gharsallaoui, Adem [2 ]
Pérez-Palacios, Trinidad [1 ]
Ruiz Carrascal, Jorge [3 ]
Antequera Rojas, Teresa [1 ]
机构：
[1] Department of Food Science, School of Veterinary Sciences, University of Extremadura, Campus Universitario s/n, Cáceres,10003, Spain
[2] Laboratoire BioDyMIA (Bioingénierie et Dynamique Microbienne Aux Interfaces Alimentaires), Université de Lyon, Université Lyon 1, ISARA Lyon, Technopole Alimentec-Rue Henri de Boissieu, IUT Lyon 1, Equipe Mixte d'Accueil n 3733, Bourg-en-Bresse,F-01000, Fr
[3] Department of Food Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg C,1958, Denmark
来源：
Food and Bioproducts Processing | 2015年 / 96卷
关键词：
Fish oil - Microcapsules - Multi-layered - Multiple emulsions - Volatile compounds;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
60
引用
收藏
页码：52 / 64
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