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
Библиографическая информация
Язык
Английский
Тип
Comm
Источник
Food Colloïds 2010-On the road from interfaces to consumers
2021-03-15
AGRIS AP
Поставщик данных
Эту запись предоставил Institut national de la recherche agronomique
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