Work

Lipid composition of shark liver oil: effects of emulsifying and microencapsulation processes

Year: 2005

Type: article

Source: European Food Research and Technology

DOI: 10.1007/s00217-005-0129-4

Authors: Elisa García, Sarah Gutiérrez, Héctor Nolasco, Laura Carreón, Olivia Arjona

Institution: Centro de Investigaciones Biológicas del Noroeste S.C.

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

Open Access status: closed

Funders: Consejo Nacional de Ciencia y Tecnología, Centro de Investigaciones Biológicas del Noroeste

OpenAlex ID: W2013429796

FWCI: 0.762

Cites: 31

Cited by: 33

Related to: 10