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pro vyhledávání: '"Aletta A. Verhoeff"'
Autor:
Suyeon Yang, Aletta A. Verhoeff, Donny W. H. Merkx, John P. M. van Duynhoven, Johannes Hohlbein
Publikováno v:
Antioxidants, Vol 9, Iss 12, p 1278 (2020)
Lipid oxidation in food emulsions is mediated by emulsifiers in the water phase and at the oil–water interface. To unravel the physico-chemical mechanisms and to obtain local lipid and protein oxidation rates, we used confocal laser scanning micros
Externí odkaz:
https://doaj.org/article/b7cceee7fe754d9b99edc93288c92010
Publikováno v:
Journal of Physical Chemistry B; Mar2009, Vol. 113 Issue 12, p3704-3708, 5p