Influence of the microencapsulation on the quality parameters and shelf-life of extra-virgin olive oil encapsulated in the presence of BHT and different capsule wall components

✍ Scribed by Patricia Calvo; Ángel Luís Castaño; Mercedes Lozano; David González-Gómez

• Book ID: 116489388
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 344 KB
• Volume: 45
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2011.10.036