Article Versions Notes

Cofrades S, Garcimartín A, Gómez-Estaca J, Sánchez-Muniz FJ, Herranz B, Macho-González A, Benedí J, Álvarez MD. The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods. Foods. 2020; 9(11):1589. https://doi.org/10.3390/foods9111589

Cofrades, Susana, Alba Garcimartín, Joaquín Gómez-Estaca, Francisco J. Sánchez-Muniz, Beatriz Herranz, Adrián Macho-González, Juana Benedí, and María Dolores Álvarez. 2020. "The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods" Foods 9, no. 11: 1589. https://doi.org/10.3390/foods9111589

Cofrades, S., Garcimartín, A., Gómez-Estaca, J., Sánchez-Muniz, F. J., Herranz, B., Macho-González, A., Benedí, J., & Álvarez, M. D. (2020). The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods. Foods, 9(11), 1589. https://doi.org/10.3390/foods9111589