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Effects of microencapsulation by ionic gelation on the oxidative stability of flaxseed oil

Alessia Menin1, Francesca Zanoni1, Martina Vakarelova1

  • 1University of Verona, Department of Biotechnology, Verona, Italy.

Food Chemistry
|August 14, 2018
PubMed

Keywords:
Alpha-linolenic acidFlaxseed oilIonic gelationMicroencapsulationOmega-3Oxidative stabilityPectinPectin (PubChem CID: 441476)Peroxide value

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