Oxidative Stability of O/W and W/O/W Emulsions: Effect of Lipid Composition and Antioxidant Polarity
Food Research International - United Kingdom
doi 10.1016/j.foodres.2012.11.032
Full Text
Open PDFAbstract
Available in full text
Categories
Date
April 1, 2013
Authors
Publisher
Elsevier BV