The Role of the Interfacial Layer and Emulsifying Proteins in the Oxidation in Oil-in-Water Emulsions

Lipid Oxidation: Challenges in Food Systems

Volumn , Issue , 2013, Pages 177-210

  Genot, Claude ^a   Berton, Claire ^b   Ropers, Marie Hélène ^a  

^a INRA   (France)

^b PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84890509947     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-9830791-6-3.50008-4     Document Type: Chapter

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