Development of model gelled emulsion for the study of polyunsaturated fatty acids oxidation and their stabilisation by natural antioxidants - AgroParisTech Access content directly
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Development of model gelled emulsion for the study of polyunsaturated fatty acids oxidation and their stabilisation by natural antioxidants

N. Delchier
  • Function : Author
Ingénierie Procédés Aliments
C. Billaud
  • Function : Author
Mn. Maillard
Ingénierie Procédés Aliments

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Life Sciences [q-bio]

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https://hal-agroparistech.archives-ouvertes.fr/hal-01563068

Submitted on : Monday, July 17, 2017-11:36:51 AM

Last modification on : Thursday, April 20, 2023-4:08:08 AM

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hal-01563068 , version 1 (17-07-2017)

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  • HAL Id : hal-01563068 , version 1

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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. 12th Euro Fed Lipid Congress : oils, fats and lipids - from lipidomics to industrial innovation, Montpellier, France, Sep 2014, Montpellier France. ⟨hal-01563068⟩

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