Impact of surfactant type, pH and antioxidants on the oxidation of methyl linoleate in micellar solutions
書誌事項
- 公開日
- 2007-12
- 権利情報
-
- https://www.elsevier.com/tdm/userlicense/1.0/
- https://www.elsevier.com/legal/tdmrep-license
- https://doi.org/10.15223/policy-017
- https://doi.org/10.15223/policy-037
- https://doi.org/10.15223/policy-012
- https://doi.org/10.15223/policy-029
- https://doi.org/10.15223/policy-004
- DOI
-
- 10.1016/j.foodres.2007.08.001
- 公開者
- Elsevier BV
この論文をさがす
収録刊行物
-
- Food Research International
-
Food Research International 40 (10), 1270-1275, 2007-12
Elsevier BV
