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Elsevier, Food Chemistry, (184), p. 207-213

DOI: 10.1016/j.foodchem.2015.03.093

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Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them

Journal article published in 2015 by Lorena Salcedo-Sandoval, Susana Cofrades, Claudia Ruiz-Capillas ORCID, Alison Matalanis, D. Julian McClements, D. Julian McClements ORCID, Eric A. Decker, Francisco Jiménez-Colmenero
This paper is available in a repository.
This paper is available in a repository.

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