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Advances in the control of lipid peroxidation in oil-in-wat..:
Bravo-Díaz, Carlos
Critical Reviews in Food Science and Nutrition. 63 (2022) 23 - p. 6252-6284 , 2022
Link:
https://doi.org/10.1080/10408398.2022.2029827
RT Journal T1 <Title>Advances in the control of lipid peroxidation in oil-in-water emulsions: kinetic approaches†</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_10408398.2022.2029827&Exemplar=1&LAN=DE A1 Bravo-Díaz, Carlos PB Informa UK Limited YR 2022 SN 1040-8398 SN 1549-7852 JF Critical Reviews in Food Science and Nutrition VO 63 IS 23 SP 6252 OP 6284 LK http://dx.doi.org/https://doi.org/10.1080/10408398.2022.2029827 DO https://doi.org/10.1080/10408398.2022.2029827 SF ELIB - SuUB Bremen
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