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    Physical and Oxidative Water-in-Oil Emulsion Stability by the Addition of Liposomes from Shrimp Waste Oil with Antioxidant and Anti-Inflammatory Properties

    Physical and Oxidative Water-in-Oil Emulsion Stability by the Addition of Liposomes from Shrimp Waste Oil with Antioxidant and Anti-Inflammatory Properties by Carolina Pascual-Silva, Ailén Alemán, María Elvira López-Caballero, María Pilar Montero, María del Carmen Gómez-Guillén

    Published 2022
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