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

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https://hal-univ-lyon1.archives-ouvertes.fr/hal-02276406
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Submitted on : Monday, September 2, 2019 - 3:47:53 PM
Last modification on : Tuesday, September 3, 2019 - 1:22:21 AM

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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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