Effect of iron and surfactant hydroperoxides on the oxidative stability of oil-in-water emulsions.

被引：0
|
作者：
Nuchi, CD [1 ]
McClements, DJ [1 ]
Decker, EA [1 ]
机构：
[1] Univ Massachusetts, Dept Food Sci, Chenoweth Lab, Amherst, MA 01003 USA
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2001年 / 221卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
15-AGFD
引用
收藏
页码：U21 / U21
页数：1
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