Article SCOPUS
Food Research International  (2018)

Double emulsions with olive leaves extract as fat replacers in meat systems with high oxidative stability

Robert P.; Zamorano M.; González E.; Silva-Weiss A.; Cofrades S.; Giménez B.

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Título según SCOPUS: Double emulsions with olive leaves extract as fat replacers in meat systems with high oxidative stability
Título de la Revista: Food Research International
Volumen: 120
Editorial: Elsevier Ltd.
Fecha de publicación: 2018
Idioma: English
DOI:

10.1016/j.foodres.2018.12.014
Notas: SCOPUS