The initial characteristics of marine oil emulsions and the...

Food Chemistry 2014 / 06 Vol. 152

The initial characteristics of marine oil emulsions and the composition of the media inflect lipid oxidation during in vitro gastrointestinal digestion

Kenmogne-Domguia, Hernan Brice, Moisan, Stéphanie, Viau, Michèle, Genot, Claude, Meynier, Anne
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Volume:
152
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2013.11.096
Date:
June, 2014
File:
PDF, 714 KB
english, 2014
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