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Controlled release of microencapsulated docosahexaenoic acid (DHA) by spray-drying processing.
Loughrill, Emma; Thompson, Sharon; Owusu-Ware, Samuel; Snowden, Martin J; Douroumis, Dennis; Zand, Nazanin.
Afiliación
  • Loughrill E; Faculty of Engineering and Science, University of Greenwich, Medway Campus, Chatham Maritime, Kent ME4 4TB, UK.
  • Thompson S; Faculty of Engineering and Science, University of Greenwich, Medway Campus, Chatham Maritime, Kent ME4 4TB, UK.
  • Owusu-Ware S; Faculty of Engineering and Science, University of Greenwich, Medway Campus, Chatham Maritime, Kent ME4 4TB, UK.
  • Snowden MJ; Faculty of Engineering and Science, University of Greenwich, Medway Campus, Chatham Maritime, Kent ME4 4TB, UK.
  • Douroumis D; Faculty of Engineering and Science, University of Greenwich, Medway Campus, Chatham Maritime, Kent ME4 4TB, UK.
  • Zand N; Faculty of Engineering and Science, University of Greenwich, Medway Campus, Chatham Maritime, Kent ME4 4TB, UK. Electronic address: N.ZandFard@greenwich.ac.uk.
Food Chem ; 286: 368-375, 2019 Jul 15.
Article en En | MEDLINE | ID: mdl-30827620
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ácidos Docosahexaenoicos / Desecación Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article País de afiliación: Reino Unido
Texto completo
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Imprimir
XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ácidos Docosahexaenoicos / Desecación Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article País de afiliación: Reino Unido