Substrates emulsification process to improve lipase-catalyzed sardine oil glycerolysis in different systems. Evaluation of lipid oxidation of the reaction products

  1. Solaesa, Á.G.
  2. Sanz, M.T.
  3. Melgosa, R.
  4. Beltrán, S.
Journal:
Food Research International

ISSN: 1873-7145,  0963-9969

Year of publication: 2017

Volume: 100

Pages: 572-578

Type: Article

DOI: 10.1016/J.FOODRES.2017.07.048 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus