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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 ORCID, Eduardo Basílio de Oliveira, Luis Antonio Minim ORCID, Petiara Santos Reis, Márcia Cristina Teixeira Ribeiro Vidigal, Tarcísio Lima Filho, Valéria Paula Rodrigues Minim
This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

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