Droplet composition affects the rate of oxidation of emulsified ethyl linoleate
Author:
Affiliation:
1. ; Department of Food Science; University of Massachusetts; Amherst Massachusetts 01003
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference22 articles.
1. Biological Effects in Fats Due to Heating;Alexander;J. Am. Oil Chem. Soc.,1978
2. The Chemical and Biological Properties of Heated and Oxidised Fats;Artman;Adv. Lipids Res.,1969
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