Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
D.J. MCCLEMENTS, E.A. DECKERVolume:
65
Year:
2000
Language:
english
Pages:
13
DOI:
10.1111/j.1365-2621.2000.tb10596.x
File:
PDF, 293 KB
english, 2000