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Suitability of Using Monolayered and Multilayered Emulsions for Microencapsulation of ω-3 Fatty Acids by Spray Drying: Effect of Storage at Different Temperatures

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-02276407
Contributor : Laure-Hélène Davoine Connect in order to contact the contributor
Submitted on : Monday, September 2, 2019 - 3:47:55 PM
Last modification on : Saturday, September 24, 2022 - 3:18:04 PM

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Estefanía Jiménez-Martín, Adem Gharsallaoui, Trinidad Pérez-Palacios, Jorge Ruiz Carrascal, Teresa Antequera Rojas. Suitability of Using Monolayered and Multilayered Emulsions for Microencapsulation of ω-3 Fatty Acids by Spray Drying: Effect of Storage at Different Temperatures. Food and Bioprocess Technology, 2015, 8 (1), pp.100-111. ⟨10.1007/s11947-014-1382-y⟩. ⟨hal-02276407⟩

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