"Engineering Emulsion Droplets to Improve the Oxidative Stability of Omega-3 Fatty Acids in Functional Foods" by D. Julian McClements

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Engineering Emulsion Droplets to Improve the Oxidative Stability of Omega-3 Fatty Acids in Functional Foods

Lipid Technology (2004)

D. Julian McClements, University of Massachusetts - Amherst
Eric A Decker, University of Massachusetts - Amherst

Disciplines

Food Science

Publication Date

2004

Citation Information

D. Julian McClements and Eric A Decker. "Engineering Emulsion Droplets to Improve the Oxidative Stability of Omega-3 Fatty Acids in Functional Foods" Lipid Technology Vol. 16 (2004)
Available at: http://works.bepress.com/djulian_mcclements/154/