المؤلفون: Engelmann JI; School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande, RS, Brazil., de Farias BS; School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande, RS, Brazil., Igansi AV; School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande, RS, Brazil., Silva PP; School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande, RS, Brazil., Cadaval TRS Jr; School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande, RS, Brazil., Gelesky MA; School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande, RS, Brazil., Crexi VT; Laboratory of Food Engineering, Federal University of Pampa - Bagé Campus, Bagé, RS, Brazil., de Almeida Pinto LA; School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande, RS, Brazil.

المصدر: Food science and technology international = Ciencia y tecnologia de los alimentos internacional [Food Sci Technol Int] 2024 Jun; Vol. 30 (4), pp. 317-328. Date of Electronic Publication: 2023 Jan 26.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Sage Publications Country of Publication: United States NLM ID: 9889534 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1532-1738 (Electronic) Linking ISSN: 10820132 NLM ISO Abbreviation: Food Sci Technol Int Subsets: MEDLINE

مواضيع طبية MeSH: Chitosan*/chemistry , Nanocapsules*/chemistry , Tuna* , Fish Oils*/chemistry , Particle Size* , Emulsions*, Animals ; Docosahexaenoic Acids/chemistry ; Docosahexaenoic Acids/analysis ; Fatty Acids, Unsaturated/analysis ; Oxidation-Reduction ; Eicosapentaenoic Acid/chemistry