Effect of Compositional Factors against the Thermal Oxidative Deterioration of Novel Food Emulsions - Concepedia

Concepedia

Publication | Open Access

Effect of Compositional Factors against the Thermal Oxidative Deterioration of Novel Food Emulsions

DOI Full Paper Access

76

Citations

31

References

2006

Year

Sotirios Kiokias, Charikleia Dimakou, Ioanna V. Tsaprouni, Vassiliki Oreopoulou

Food Biophysics

Food ChemistryFood ColloidCompositional FactorsNovel Food EmulsionsThermal Oxidative DeteriorationFood EngineeringFood ProcessingThermal ProcessingFood SafetyEmulsionHealth Sciences

References

	Year	Citations

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