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European Food Research and Technology

Volumn 222, Issue 5-6, 2006, Pages 697-701

Lipid composition of shark liver oil: Effects of emulsifying and microencapsulation processes

(5) García, Elisa a Gutiérrez, Sarah a Nolasco, Héctor a Carreón, Laura a Arjona, Olivia a

a CENTRO DE INVESTIGACIONES BIOLÓGICAS DEL NOROESTE (Mexico)

Author keywords

Emulsification; Lipids composition; Microencapsulation; Shark liver oil

Indexed keywords

CARCHARHINUS LONGIMANUS; CHONDRICHTHYES;

EID: 33644909915 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s00217-005-0129-4 Document Type: Article

Times cited : (26)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.