Journal Articles
Food Chemistry
Year : 2016
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https://univ-lyon1.hal.science/hal-02276414
Submitted on : Monday, September 2, 2019-3:48:14 PM
Last modification on : Saturday, September 24, 2022-3:18:04 PM
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- HAL Id : hal-02276414 , version 1
- DOI : 10.1016/j.foodchem.2015.08.046
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Estefanía Jiménez-Martín, Teresa Antequera Rojas, Adem Gharsallaoui, Jorge Ruiz Carrascal, Trinidad Pérez-Palacios. Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions. Food Chemistry, 2016, 194, pp.476-486. ⟨10.1016/j.foodchem.2015.08.046⟩. ⟨hal-02276414⟩
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