Padial-DomÃnguez, M.; GarcÃa-Moreno, P.J.; González-Beneded, R.; Guadix, A.; Guadix, E.M.
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. Antioxidants 2023, 12, 762.
https://doi.org/10.3390/antiox12030762
AMA Style
Padial-DomÃnguez M, GarcÃa-Moreno PJ, González-Beneded R, Guadix A, Guadix EM.
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. Antioxidants. 2023; 12(3):762.
https://doi.org/10.3390/antiox12030762
Chicago/Turabian Style
Padial-DomÃnguez, Marta, Pedro J. GarcÃa-Moreno, Rubén González-Beneded, Antonio Guadix, and Emilia M. Guadix.
2023. "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" Antioxidants 12, no. 3: 762.
https://doi.org/10.3390/antiox12030762
APA Style
Padial-DomÃnguez, M., GarcÃa-Moreno, P. J., González-Beneded, R., Guadix, A., & Guadix, E. M.
(2023). 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. Antioxidants, 12(3), 762.
https://doi.org/10.3390/antiox12030762
