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

Estefanía Jiménez-Martín; Adem Gharsallaoui; Trinidad Pérez-Palacios; Jorge Ruiz Carrascal; Teresa Antequera Rojas

doi:10.1016/j.fbp.2015.07.005

Journal articles

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

Estefanía Jiménez-Martín Adem Gharsallaoui ¹ Trinidad Pérez-Palacios Jorge Ruiz Carrascal Teresa Antequera Rojas

1 BIODYMIA - Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires

Document type :

Journal articles

Domain :

Life Sciences [q-bio] / Food engineering

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https://hal-univ-lyon1.archives-ouvertes.fr/hal-02276406
Contributor : Laure-Hélène Davoine <>
Submitted on : Monday, September 2, 2019 - 3:47:53 PM
Last modification on : Wednesday, March 11, 2020 - 2:48:06 PM

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

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

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