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Omega-3 encapsulation by PGSS-drying and conventional drying methods. Particle characterization and oxidative

Rodrigo Melgosa1, Óscar Benito-Román1, María Teresa Sanz1

  • 1Department of Biotechnology and Food Science (Chemical Engineering Section), University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain.

Food Chemistry
|September 4, 2018
PubMed

Keywords:
EmulsionOmega–3OxidationSupercritical carbon dioxide

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