Fish oil/lycopene microcapsules as a source of eicosapentaenoic and docosahexaenoic acids: a case study on spreads.
Juan Carlos SolomandoTeresa AntequeraAlberto González-MohinoTrinidad Pérez-PalaciosPublished in: Journal of the science of food and agriculture (2020)
There is no need to add antioxidants to improve the stability of the fish oil microcapsules in the present study, which are appropriate as eicosapentaenoic acid and docosahexaenoic acid vehicles to enrich meat-derived spreading creams. © 2019 Society of Chemical Industry.
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