Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté
Márcio Vargas‐Ramella, Mirian Pateiro, Francisco J. Barba, Daniel Franco, Paulo Cezar Bastianello Campagnol, Paulo E. S. Munekata, Igor Tomašević, Rubén Domínguez, José M. Lorenzo
Topics & Concepts
TBARSLinseed oilFood sciencePolyunsaturated fatty acidChemistryFatty acidAntioxidantLipid peroxidationBiochemistryMeat and Animal Product QualityMicroencapsulation and Drying ProcessesBee Products Chemical Analysis