Influence of structural properties of emulsifiers on citral degradation in model emulsions
Author:
Funder
National Research Foundation of korea
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-018-0532-9.pdf
Reference31 articles.
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5. Choi SJ, Decker EA, Henson L, Popplewell LM, McClements DJ. Influence of droplet charge on the chemical stability of citral in oil-in-water emulsions. J. Food Sci. 75: C536–C540 (2010)
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