Lactoferrin-based nanoemulsions to improve the physical and chemical stability of omega-3 fatty acids
Abstract
Omega-3 (ω-3) polyunsaturated fatty acids are highly susceptible to oxidation and have an intense odour and poor water solubility, which make their direct applications in foods extremely...
Paper Details
Title
Lactoferrin-based nanoemulsions to improve the physical and chemical stability of omega-3 fatty acids
Published Date
Jan 1, 2020
Journal
Volume
11
Issue
3
Pages
1966 - 1981
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Notes
History