Role of emulsifier layer, antioxidants and radical initiators in the oxidation of olive oil-in-water emulsions

出版年份 2012 全文链接

标题

Role of emulsifier layer, antioxidants and radical initiators in the oxidation of olive oil-in-water emulsions

作者

关键词

-

出版物

FOOD RESEARCH INTERNATIONAL

Volume 50, Issue 1, Pages 377-383

出版商

Elsevier BV

发表日期

2012-11-10

DOI

10.1016/j.foodres.2012.10.046

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