Assessment of liquid−liquid phase separation in the...

Journal of Food Engineering 2018 / 09 Vol. 233

Assessment of liquid−liquid phase separation in the composition and oxidation stability of partially hydrolyzed olive oil

Cabral, Paloma S., Corazza, Marcos L., Sassaki, Guilherme L., Grompone, Maria A., Irigaray, Bruno A., Voll, Fernando A.P.
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Volume:
233
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2018.03.025
Date:
September, 2018
File:
PDF, 490 KB
english, 2018
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