Development of model gelled emulsion for the study of polyunsaturated fatty acids oxidation and their stabilisation by natural antioxidants

N. Delchier; C. Billaud; Mn. Maillard

Development of model gelled emulsion for the study of polyunsaturated fatty acids oxidation and their stabilisation by natural antioxidants

N. Delchier ¹ C. Billaud Mn. Maillard ¹

1 GENIAL - Ingénierie Procédés Aliments

Document type :

Conference papers

Domain :

Life Sciences [q-bio]

Complete list of metadatas

https://hal-agroparistech.archives-ouvertes.fr/hal-01563068
Contributor : Armelle Sielinou <>
Submitted on : Monday, July 17, 2017 - 11:36:51 AM
Last modification on : Monday, September 2, 2019 - 2:46:08 PM

Development of model gelled emulsion for the study of polyunsaturated fatty acids oxidation and their stabilisation by natural antioxidants

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Development of model gelled emulsion for the study of polyunsaturated fatty acids oxidation and their stabilisation by natural antioxidants

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