Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure

Published 2012 View Full Article

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Title
Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 134, Issue 3, Pages 1418-1424
Publisher
Elsevier BV
Online
2012-03-17
DOI
10.1016/j.foodchem.2012.02.221

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