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Critical Reviews in Food Science and Nutrition Volume 62, 2022 - Issue 23

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Amelioration of the stability of polyunsaturated fatty acids and bioactive enriched vegetable oil: blending, encapsulation, and its application

Monalisha PattnaikAgricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, IndiaCorrespondence[email protected] [email protected]

https://orcid.org/0000-0002-8219-8852 View further author information

Hari Niwas MishraAgricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, IndiaView further author information

Pages 6253-6276 | Published online: 16 Mar 2021

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https://doi.org/10.1080/10408398.2021.1899127
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