Enhancing encapsulation efficiency of food-grade double emulsions containing resveratrol or vitamin B-12 by membrane emulsification

dc.contributor.author	Matos González, María
dc.contributor.author	Gutiérrez Cervelló, Gemma
dc.contributor.author	Iglesias Huelga, Olvido Concepción
dc.contributor.author	Coca Prados, José
dc.contributor.author	Pazos Medina, María del Carmen
dc.date.accessioned	2015-12-21T10:40:04Z
dc.date.available	2015-12-21T10:40:04Z
dc.date.issued	2015
dc.identifier.citation	Journal of Food Engineering, 166, p. 212-220 (2015); doi:10.1016/j.jfoodeng.2015.06.002
dc.identifier.issn	0260-8774
dc.identifier.uri	http://hdl.handle.net/10651/34191
dc.format.extent	p. 212-220
dc.language.iso	eng
dc.relation.ispartof	Journal of Food Engineering
dc.rights	© 2015 Elsevier Ltd. All rights reserved.
dc.source	Scopus
dc.source.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-84931260895&partnerID=40&md5=6d2550c76183a78f68b3995222a446f0
dc.title	Enhancing encapsulation efficiency of food-grade double emulsions containing resveratrol or vitamin B-12 by membrane emulsification
dc.type	journal article
dc.identifier.doi	10.1016/j.jfoodeng.2015.06.002
dc.relation.publisherversion	http://dx.doi.org/10.1016/j.jfoodeng.2015.06.002

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