Model emulsions stabilised by proteins as a tool for studying anti-oxidant or prooxidant activities of edible materials. - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Papers Year : 2010

Model emulsions stabilised by proteins as a tool for studying anti-oxidant or prooxidant activities of edible materials.

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Food engineering Chemical and Process Engineering Life Sciences [q-bio]

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https://hal.inrae.fr/hal-02815361

Submitted on : Saturday, June 6, 2020-12:57:16 PM

Last modification on : Monday, November 20, 2023-11:44:23 AM

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hal-02815361 , version 1 (06-06-2020)

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  • HAL Id : hal-02815361 , version 1
  • PRODINRA : 322494

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Claude Genot, Claire Dufour, Anne Meynier, Michelle Viau, Lucie Ribourg, et al.. Model emulsions stabilised by proteins as a tool for studying anti-oxidant or prooxidant activities of edible materials.. GERLI, 2010, anglet, France. ⟨hal-02815361⟩

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