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The use of natural antioxidants to combat lipid oxidation in O/W emulsions (2020)

First Author: Noon J

Attributed to: EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.jfoodeng.2020.110006

Publication URI: http://dx.doi.org/10.1016/j.jfoodeng.2020.110006

Type: Journal Article/Review

Parent Publication: Journal of Food Engineering