Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 223-229 |
| Seitenumfang | 8 |
| Fachzeitschrift | Colloids and Surfaces B: Biointerfaces |
| Jahrgang | 12 |
| Publikationsstatus | Veröffentlicht - Jan. 1999 |
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in: Colloids and Surfaces B: Biointerfaces, Jahrgang 12, 01.1999, S. 223-229.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Using freezing and drying techniques of emulsions for the microencapsulation of fish oil to improve oxidation stability
AU - Franke, Knut
AU - Heinzelmann, Katrin
N1 - Funding information: The presented investigations were carried out within the project Nutritional Studies on Dried Functional Ingredients containing n-3-Polyunsaturated Fatty Acids (no. FAIR-CT95-0085) which was funded by the EU under the RTD programme Agriculture and Fisheries.
PY - 1999/1
Y1 - 1999/1
UR - http://dx.doi.org/10.1016/s0927-7765(98)00077-0
U2 - 10.1016/s0927-7765(98)00077-0
DO - 10.1016/s0927-7765(98)00077-0
M3 - Article
VL - 12
SP - 223
EP - 229
JO - Colloids and Surfaces B: Biointerfaces
JF - Colloids and Surfaces B: Biointerfaces
SN - 0927-7765
ER -