Control of Lipid Oxidation in Oil-in Water Emulsions: Effects of Antioxidant Partitioning and Surfactant Concentration
- Costa, M.
- Paiva-Martins, F.
- Bravo-Díaz, C.
- Losada-Barreiro, S.
Buch:
Lipid Oxidation in Food and Biological Systems: A Physical Chemistry Perspective
ISBN: 9783030872212
Datum der Publikation: 2022
Seiten: 201-216
Art: Buch-Kapitel