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