Lipid oxidation in oil-in-water emulsions: Impact of molecular environment on chemical reactions in heterogeneous food systems

Journal of Food Science

Volumn 65, Issue 8, 2000, Pages 1270-1282

  McClements, D J ^a   Decker, E A ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Emulsions; Lipid oxidation; Microstructure

Indexed keywords

EID: 0034492226     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb10596.x     Document Type: Article

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