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Colloids Interfaces2023, 7(3), 60;https://doi.org/10.3390/colloids7030060

Journal: Colloids and InterfacesVolume: 7Number: 60

Article: The Use of Soy and Egg Phosphatidylcholines Modified with Caffeic Acid Enhances the Oxidative Stability of High-Fat (70%) Fish Oil-in-Water Emulsions

Authors:
Betül Yesiltas^1,*,
Pedro J. García-Moreno² and
Ann-Dorit M. Sørensen¹
et al.

Link: https://www.mdpi.com/2504-5377/7/3/60

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