Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer
Author:
Affiliation:
1. Food Process Engineering Group; Wageningen Univ; 6700 AA Wageningen The Netherlands
2. INRA; UR1268 Biopolymères Interactions Assemblages; F-44316 Nantes France
Publisher
Wiley
Subject
Food Science
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