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Control of Lipid Oxidation in Oil-in Water Emulsions: Effects of Antioxidant Partitioning and Surfactant Concentration

Lipid Oxidation in Food and Biological Systems Pub Date : 1900-01-01 DOI:10.1007/978-3-030-87222-9_9
Marlene Costa, F. Paiva‐Martins, C. Bravo-Díaz, S. Losada-Barreiro
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引用次数: 6
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水包油乳剂中脂质氧化的控制:抗氧化分配和表面活性剂浓度的影响
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Lipid Oxidation in Food and Biological Systems
Lipid Oxidation in Food and Biological Systems
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