Published in
Elsevier, LWT - Food Science and Technology, (100), p. 278-286, 2019
DOI: 10.1016/j.lwt.2018.10.063
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W/O/W emulsions applied for conveying FeSO4: Physical characteristics and intensity of metallic taste perception
Journal article published in 2019 by
Andréa Alves Simiqueli 
,
Eduardo Basílio de Oliveira,
Luis Antonio Minim ,
Petiara Santos Reis,
Márcia Cristina Teixeira Ribeiro Vidigal,
Tarcísio Lima Filho,
Valéria Paula Rodrigues Minim
,
Eduardo Basílio de Oliveira,
Luis Antonio Minim ,
Petiara Santos Reis,
Márcia Cristina Teixeira Ribeiro Vidigal,
Tarcísio Lima Filho,
Valéria Paula Rodrigues Minim
This paper is made freely available by the publisher.
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