Document is current

Any future updates will be listed below

Characteristics and emulsifying properties of structured phospholipids from palm pressed fiber and omega-3 fatty acid concentrates from by-products of fish processing by enzymatic acidolysis

Crossref DOI link: https://doi.org/10.1007/s13197-020-04827-2

Published Online: 2020-10-14

Published Print: 2021-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

About CrossMark