Melgosa, Rodrigo <br/><br/>
Omega-3 encapsulation by PGSS-drying and conventional drying methods. Particle characterization and oxidative stability.  [electronic resource] 

 -  Food chemistry  Jan 2019 
 - 138-148 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2018.07.082  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Calorimetry, Differential Scanning<br/>Desiccation<br/>Drug Compounding--methods<br/>Fatty Acids, Omega-3--chemistry<br/>Freeze Drying<br/>Oxidative Stress<br/>Particle Size<br/>Powders