Work

Lipid oxidation in food emulsions

Year: 1996

Type: article

Source: Trends in Food Science & Technology

DOI: 10.1016/0924-2244(96)81302-1

Authors: John N. Coupland, D.Julian McClements

Institution: University of Massachusetts Amherst

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2057149139

FWCI: 7.628

Cites: 52

Cited by: 347

Related to: 8