Controlled design of oil-in-water emulsions enables to investigate the effect of the composition of the interfacial layer on lipid oxidation.
2010
Ropers, Marie-Hélène | Berton, Claire | Viau, Michelle | Genot, Claude
Bibliographic information
Language
English
Type
Comm
Source
Food Colloïds 2010-On the road from interfaces to consumers
2021-03-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Institut national de la recherche agronomique
If you notice any incorrect information relating to this record, please contact us at agris@fao.org
