Effect of emulsifier type, droplet size, and oil concentration on lipid oxidation in structured lipid-based oil-in-water emulsions

Author： Osborn H.T.   Akoh C.C.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.84, Iss.3, 2004-02, pp. : 451-456

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