Iron-catalyzed lipid oxidation in emulsion as affected by surfactant, pH and NaCl

Author: Mei L.   McClements D.J.   Wu J.   Decker E.A.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.61, Iss.3, 1998-03, pp. : 307-312

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Abstract