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Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions

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https://hal-univ-lyon1.archives-ouvertes.fr/hal-02276414
Contributor : Laure-Hélène Davoine <>
Submitted on : Monday, September 2, 2019 - 3:48:14 PM
Last modification on : Wednesday, March 11, 2020 - 2:48:06 PM

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Estefanía Jiménez-Martín, Teresa Antequera Rojas, Adem Gharsallaoui, Jorge Ruiz Carrascal, Trinidad Pérez-Palacios. Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions. Food Chemistry, 2016, 194, pp.476-486. ⟨10.1016/j.foodchem.2015.08.046⟩. ⟨hal-02276414⟩

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