Lipid oxidation in heterophasic lipid systems: oil – in – water emulsions
Lipid oxidation is the major form of deterioration in foods because it decreases food quality and nutritional value, and may have negative health implications. However, variables affecting lipid oxidation in heterophasic lipid systems are scarcely known, and they are of particular interest in the ca...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2002-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/311 |