000			01447 a2200385 4500
005			20250517002319.0
264		0	_c20150914
008			201509s 0 0 eng d
022			_a2042-650X
024	7		_a10.1039/c4fo00723a _2doi
040			_aNLM _beng _cNLM
100	1		_aWalker, Rebecca
245	0	0	_aDevelopment of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry. _h[electronic resource]
260			_bFood & function _cJan 2015
300			_a42-55 p. _bdigital
500			_aPublication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.; Review
650	0	4	_aAnimals
650	0	4	_aBeverages _xadverse effects
650	0	4	_aCondiments _xadverse effects
650	0	4	_aConsumer Behavior
650	0	4	_aEmulsions
650	0	4	_aFatty Acids, Omega-3 _xadministration & dosage
650	0	4	_aFood Additives _xadverse effects
650	0	4	_aFood Labeling
650	0	4	_aFood Technology _xtrends
650	0	4	_aFood, Fortified _xadverse effects
650	0	4	_aHumans
650	0	4	_aNanotechnology _xtrends
650	0	4	_aOxidation-Reduction
650	0	4	_aRecommended Dietary Allowances
700	1		_aDecker, Eric A
700	1		_aMcClements, David Julian
773	0		_tFood & function _gvol. 6 _gno. 1 _gp. 42-55
856	4	0	_uhttps://doi.org/10.1039/c4fo00723a _zAvailable from publisher's website
999			_c24343076 _d24343076