Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant
Keywords:
Antioxidant
Functional ingredient
Lavandula latifolia
Lipid oxidation
SPME
Citation:
Gayoso, L. (Lucía); Poyato, C. (Candelaria); Calvo, M.I. (María Isabel); et al. "Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant". Journal of Food Science and Technology. 54 (9), 2017, 2842 - 2851
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