Using freezing and drying techniques of emulsions for the microencapsulation of fish oil to improve oxidation stability
- authored by
-
Knut Franke,
Katrin Heinzelmann
- Organisation(s)
-
Institute of Food Science and Human Nutrition
Food Technology Section
- External Organisation(s)
-
German Institute of Food Technology (DIL e.V.)
- Type
- Article
- Journal
- Colloids and Surfaces B: Biointerfaces
- Volume
- 12
- Pages
- 223-229
- No. of pages
- 8
- ISSN
- 0927-7765
- Publication date
-
01.1999
- Publication status
-
Published
- Peer reviewed
-
Yes
- Electronic version(s)
-
https://doi.org/10.1016/s0927-7765(98)00077-0 (Access:
Unknown)