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)