Enhancing the oxidative stability of flaxseed oil using food-grade O/W Pickering emulsions stabilized by antioxidant-rich cocoa byproduct particles
Iván Chóez-Guaranda(Escuela Superior Politecnica del Litoral), César Burgos‐Díaz(Agriaquaculture Nutritional Genomic Center), Yohanna Mosi-Roa(Agriaquaculture Nutritional Genomic Center), Jonathan Coronel-León(Escuela Superior Politecnica del Litoral), Mauricio Opazo‐Navarrete(Agriaquaculture Nutritional Genomic Center), Karla A. Garrido‐Miranda(Agriaquaculture Nutritional Genomic Center), Manuel Chacón-Fuentes(Agriaquaculture Nutritional Genomic Center)
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