Non-emulsion-based Encapsulation of Fish Oil by Coaxial Electrospraying Assisted by Pressurized Gas Enhances the Oxidative Stability of a Capsule-Fortified Salad Dressing
FOOD CHEMISTRY（2024）
关键词
Omega-3 polyunsaturated fatty acids,Encapsulation,Spray-drying,Electrospraying assisted by pressurized gas,Coaxial EAPG,Food enrichment
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