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)