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The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods.
Cofrades, Susana; Garcimartín, Alba; Gómez-Estaca, Joaquín; Sánchez-Muniz, Francisco J; Herranz, Beatriz; Macho-González, Adrián; Benedí, Juana; Álvarez, María Dolores.
Afiliação
  • Cofrades S; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain.
  • Garcimartín A; Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain.
  • Gómez-Estaca J; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain.
  • Sánchez-Muniz FJ; Nutrition and Food Science Department (Nutrition), Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain.
  • Herranz B; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain.
  • Macho-González A; Department of Food Technology, Veterinary Faculty, Complutense University of Madrid, 28040 Madrid, Spain.
  • Benedí J; Nutrition and Food Science Department (Nutrition), Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain.
  • Álvarez MD; Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain.
Foods ; 9(11)2020 Nov 02.
Article em En | MEDLINE | ID: mdl-33147776
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Espanha
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Espanha