Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them.
Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas C, Matalanis A, McClements DJ, Decker EA, Jim?nez-Colmenero F. Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them. Food Chem. 2015 Oct 01; 184:207-13.