Evaluation of the Physical and Oxidative Stabilities of Fish Oil-in-Water-in-Olive Oil Double Emulsions (O1/W/O2) Stabilized with Whey Protein Hydrolysate

1. Padial-Domínguez, M.
2. García-Moreno, P.J.
3. González-Beneded, R.
4. Guadix, A.
5. Guadix, E.M.

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DOI: 10.3390/ANTIOX12030762 GOOGLE SCHOLAR lock_openOpen access editor

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