Published in
Elsevier, Food Chemistry, (233), p. 125-134, 2017
DOI: 10.1016/j.foodchem.2017.04.085
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Improving oxidative stability of echium oil emulsions fabricated by Microfluidics: Effect of ionic gelation and phenolic compounds
Journal article published in 2017 by
Talita A. Comunian 
,
Raheleh Ravanfar,
Inar Alves de Castro,
Robin Dando,
Carmen S. Favaro-Trindade,
Alireza Abbaspourrad
,
Raheleh Ravanfar,
Inar Alves de Castro,
Robin Dando,
Carmen S. Favaro-Trindade,
Alireza Abbaspourrad
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