|
|||||
|
|
Evaluation of flavour characteristics of docosahexaenoic acid-fortified emulsions as a function of crystallisation temperature |
|
| Authors: | Megan Tippetts Silvana Martini |
| Affiliation: | Department of Nutrition, Dietetics, and Food Sciences, Utah State University, 750 North 1200 East, 8700 Old Main Hill, Logan, UT 84322-8700, USA |
| Abstract: | |
| Keywords: | Oil-in-water emulsions Sensory evaluation Docosahexaenoic acid Anhydrous milk fat Soybean oil |
| 本文献已被 ScienceDirect 等数据库收录！ | |