Approche physico-chimique et sensorielle de l’oxydation des lipides en émulsions*
In many foods, lipids are present as droplets dispersed in an aqueous matrix. This dispersed state favours the oxidation of unsaturated lipids and leads to the degradation of sensory and nutritional qualities of the foods. This work was aimed to (1) investigate the influence on lipid oxidation of ph...
Gardado en:
| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
EDP Sciences
2006-03-01
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| Series: | Oléagineux, Corps gras, Lipides |
| Assuntos: | |
| Acceso en liña: | http://dx.doi.org/10.1051/ocl.2006.0028 |
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