Microencapsulation of fish oil by freeze-drying techniques and influence of process parameters on oxidative stability during storage

authored by: K. Heinzelmann, K. Franke, Joaquín Velasco, Gloria Marquez-Ruiz
Organisation(s): Institute of Food Science and Human Nutrition
Food Technology Section
External Organisation(s): Spanish National Research Council (CSIC)
Type: Article
Journal: European Food Research and Technology
Volume: 211
Pages: 234-239
No. of pages: 6
ISSN: 1438-2377
Publication date: 2000
Publication status: Published
Peer reviewed: Yes
Electronic version(s): https://doi.org/10.1007/s002170000167 (Access: Closed)