Costa, M.; Losada-Barreiro, S.; Bravo-DÃaz, C.; Monteiro, L.S.; Paiva-Martins, F.
Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects. Foods 2020, 9, 1897.
https://doi.org/10.3390/foods9121897
AMA Style
Costa M, Losada-Barreiro S, Bravo-DÃaz C, Monteiro LS, Paiva-Martins F.
Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects. Foods. 2020; 9(12):1897.
https://doi.org/10.3390/foods9121897
Chicago/Turabian Style
Costa, Marlene, Sonia Losada-Barreiro, Carlos Bravo-DÃaz, LuÃs S. Monteiro, and Fátima Paiva-Martins.
2020. "Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects" Foods 9, no. 12: 1897.
https://doi.org/10.3390/foods9121897
APA Style
Costa, M., Losada-Barreiro, S., Bravo-DÃaz, C., Monteiro, L. S., & Paiva-Martins, F.
(2020). Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects. Foods, 9(12), 1897.
https://doi.org/10.3390/foods9121897