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

出版年份 2012 全文链接

标题

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

作者

关键词

-

出版物

FOOD CHEMISTRY

Volume 134, Issue 3, Pages 1418-1424

出版商

Elsevier BV

发表日期

2012-03-17

DOI

10.1016/j.foodchem.2012.02.221

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