Work

Flavor Characteristics of Docosahexaenoic Acid Fortified Emulsions Formulated under Different Processing Conditions: A Sensory Evaluation Perspective

Year: 2010

Type: article

Source: Digital Commons - USU (Utah State University)

Authors: M. Tippetts, Silvana Martini

Language: English

Topic: Fatty Acid Research and Health

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W127635000

FWCI:

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Related to: 10