Oxidation of water emulsified olive oils

Food Hydrocolloids

Volumn 20, Issue 7, 2006, Pages 1080-1086

  Ambrosone, L ^a   Mosca, M ^a   Ceglie, A ^a  

^a UNIVERSITY OF MOLISE   (Italy)

Author keywords

Droplet size distribution; Emulsified olive oil; Emulsion structure; Extra virgin olive oil; Lipid oxidation; Susceptibility

Indexed keywords

EID: 33746219671     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.12.004     Document Type: Article

References (15)

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