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

Gespeichert in:

Autor*in:	Mosca, Monica [verfasserIn] Cuomo, Francesca Lopez, Francesco Ceglie, Andrea

Format:	Artikel

Erschienen:	2013

Umfang:	7

Übergeordnetes Werk:	Enthalten in: Food research international - Barking : Elsevier Science Publ., 1992, 50(2013), 1 vom: Jan., Seite 377-383
Übergeordnetes Werk:	volume:50 ; year:2013 ; number:1 ; month:01 ; pages:377-383 ; extent:7

Katalog-ID:	OLC1910295671

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