Immobilization of oils using hydrogels as strategy to replace animal fats and improve the healthiness of meat products

Rubén Domínguez(Centro Tecnológico de Automoción de Galicia), José M. Lorenzo(Centro Tecnológico de Automoción de Galicia), Mirian Pateiro(Centro Tecnológico de Automoción de Galicia), Olalla López‐Fernández(Centro Tecnológico de Automoción de Galicia), Paulo ES Munekata(Centro Tecnológico de Automoción de Galicia)
Current Opinion in Food Science
October 19, 2020
10.1016/j.cofs.2020.10.005
Cited by 132

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