Control of Lipid Oxidation in Oil-in Water Emulsions: Effects of Antioxidant Partitioning and Surfactant Concentration

  1. Costa, M.
  2. Paiva-Martins, F.
  3. Bravo-Díaz, C.
  4. Losada-Barreiro, S.
Libro:
Lipid Oxidation in Food and Biological Systems: A Physical Chemistry Perspective

ISBN: 9783030872212

Ano de publicación: 2022

Páxinas: 201-216

Tipo: Capítulo de libro

DOI: 10.1007/978-3-030-87222-9_9 GOOGLE SCHOLAR
Fonte de datos: Scopus