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Effects of emulsifier charges on the oxidative stability in oil-in-water emulsions under riboflavin photosensitization
The oxidative stability in oil-in-water (O/W) emulsions containing different emulsifier charges was tested under riboflavin photosensitization by analysis of headspace oxygen content and lipid hydroperoxides. Sodium dodecyl sulfate (SDS), Tween 20, and cetyltrimethylammonium bromide (CTAB) were sele...
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| Publicado no: | Food Sci Biotechnol |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Technology
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049128/ https://ncbi.nlm.nih.gov/pubmed/30263366 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0162-z |
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