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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
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https://hal-univ-lyon1.archives-ouvertes.fr/hal-02276406
Contributor : Laure-Hélène Davoine Connect in order to contact the contributor
Submitted on : Monday, September 2, 2019 - 3:47:53 PM
Last modification on : Saturday, September 24, 2022 - 3:18:04 PM

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UNIV-LYON1 | BIODYMIA | UDL

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Estefanía Jiménez-Martín, Adem Gharsallaoui, Trinidad Pérez-Palacios, Jorge Ruiz Carrascal, Teresa Antequera Rojas. Volatile compounds and physicochemical characteristics during storage of microcapsules from different fish oil emulsions. FOOD AND BIOPRODUCTS PROCESSING, 2015, 96, pp.52-64. ⟨10.1016/j.fbp.2015.07.005⟩. ⟨hal-02276406⟩

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