Oxidative stability of oil-in-water emulsions stabilised with protein or surfactant emulsifiers in various oxidation conditions - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Food Chemistry Year : 2012
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hal-02644927 , version 1 (28-05-2020)

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Claire Berton, Marie-Hélène Ropers, Dominique Bertrand, Michelle Viau, Claude Genot. Oxidative stability of oil-in-water emulsions stabilised with protein or surfactant emulsifiers in various oxidation conditions. Food Chemistry, 2012, 131 (4), pp.1360-1369. ⟨10.1016/j.foodchem.2011.09.137⟩. ⟨hal-02644927⟩

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