Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry. [electronic resource]
Producer: 20150914Description: 42-55 p. digitalISSN:- 2042-650X
- Animals
- Beverages -- adverse effects
- Condiments -- adverse effects
- Consumer Behavior
- Emulsions
- Fatty Acids, Omega-3 -- administration & dosage
- Food Additives -- adverse effects
- Food Labeling
- Food Technology -- trends
- Food, Fortified -- adverse effects
- Humans
- Nanotechnology -- trends
- Oxidation-Reduction
- Recommended Dietary Allowances
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.; Review
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