Impact of antioxidants dispersions on the stability and oxidation of water-in-olive-oil emulsions
出版年份 2012 全文链接
标题
Impact of antioxidants dispersions on the stability and oxidation of water-in-olive-oil emulsions
作者
关键词
Polyphenols, Emulsion, Lipid oxidation, Fluorescence, Turbidity, Olive oil
出版物
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 236, Issue 2, Pages 319-328
出版商
Springer Nature
发表日期
2012-12-29
DOI
10.1007/s00217-012-1895-4
参考文献
相关参考文献
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