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

• 作者Sotirios N. Kiokias; Charikleia P. Dimakou; Ioanna V. Tsaprouni; Vassiliki Oreopoulou
• 卷第1卷
• 期第3期
• 印刷ISSN1557-1858
• 电子ISSN1557-1866
• 文件大小222.21KB
• 发表时间2006-09
• DOI10.1007/s11483-006-9015-2
• 页码115-123