Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology.
Klinkesorn U, Sophanodora P, Chinachoti P, McClements DJ, Decker EA. Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology. J Agric Food Chem. 2005 Jun 01; 53(11):4561-6.