Impact of edible surfactants on the oxidation of olive oil in water-in-oil emulsions
書誌事項
- 公開日
- 2007-10
- 権利情報
-
- https://www.elsevier.com/tdm/userlicense/1.0/
- DOI
-
- 10.1016/j.foodhyd.2006.09.003
- 公開者
- Elsevier BV
この論文をさがす
収録刊行物
-
- Food Hydrocolloids
-
Food Hydrocolloids 21 (7), 1163-1171, 2007-10
Elsevier BV
