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
书目信息
语言
英语
类型
Comm
来源
Food Colloïds 2010-On the road from interfaces to consumers
2021-03-15
AGRIS AP
在Google Scholar上查找
如果您发现与此记录相关的任何错误信息，请联系 agris@fao.org
