Investigating the Mechanism for the Enhanced Oxidation Stability of Microencapsulated Omega-3 Concentrates

Enzymatically concentrated anchovy oil (concentrate) is known to be much less stable than unconcentrated anchovy oil. However, we previously showed that concentrate surprisingly forms more stable microcapsules, when produced by complex coacervation, than does unconcentrated anchovy oil. Here we inve...

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Detalles Bibliográficos
Autores principales: Xia, Qiuyu, Akanbi, Taiwo O., Wang, Bo, Li, Rui, Yang, Wenrong, Barrow, Colin J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6471227/
https://www.ncbi.nlm.nih.gov/pubmed/30823458
http://dx.doi.org/10.3390/md17030143

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6471227/
https://www.ncbi.nlm.nih.gov/pubmed/30823458
http://dx.doi.org/10.3390/md17030143

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