| 000 | 01309 a2200361 4500 | ||
|---|---|---|---|
| 005 | 20250517194244.0 | ||
| 264 | 0 | _c20180703 | |
| 008 | 201807s 0 0 eng d | ||
| 022 | _a1750-3841 | ||
| 024 | 7 |
_a10.1111/1750-3841.14034 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aPrichapan, Nattapong | |
| 245 | 0 | 0 |
_aIron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability. _h[electronic resource] |
| 260 |
_bJournal of food science _cFeb 2018 |
||
| 300 |
_a309-317 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aDrug Compounding |
| 650 | 0 | 4 | _aEmulsions |
| 650 | 0 | 4 |
_aFerrous Compounds _xchemistry |
| 650 | 0 | 4 |
_aGlycerol _xanalogs & derivatives |
| 650 | 0 | 4 |
_aIron _xchemistry |
| 650 | 0 | 4 | _aOsmolar Concentration |
| 650 | 0 | 4 | _aOxidation-Reduction |
| 650 | 0 | 4 | _aOxidative Stress |
| 650 | 0 | 4 |
_aRice Bran Oil _xchemistry |
| 650 | 0 | 4 |
_aRicinoleic Acids _xchemistry |
| 650 | 0 | 4 |
_aSurface-Active Agents _xchemistry |
| 650 | 0 | 4 |
_aWater _xchemistry |
| 700 | 1 | _aMcClements, David Julian | |
| 700 | 1 | _aKlinkesorn, Utai | |
| 773 | 0 |
_tJournal of food science _gvol. 83 _gno. 2 _gp. 309-317 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1111/1750-3841.14034 _zAvailable from publisher's website |
| 999 |
_c27973953 _d27973953 |
||