Open Access
| Issue |
IUFOST
2006
|
|
|---|---|---|
| DOI | https://doi.org/10.1051/IUFoST:20060895 | |
IUFoST World Congress
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060895
2 INRA, Biopolymères, Interactions, Assemblages, BP71627, 44316 Nantes cedex 3, France
3 Department of Dairy and Food Science - Food Chemistry, The Royal Veterinary and Agricultural University, Rolighedsvej 30, 1958 Frederiksberg C, Denmark
claude.genot@nantes.inra.fr
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060895
A Multidimensional Approach of Oxidation in Food Emulsions
C. Genot1, M. Viau2, A. Villière2, V. Rampon2, M.L. Andersen2, L. Skibsted3, and A. Meynier2 1 INRA Research Unit : Biopolymers, Interactions, Assemblies, BP71627, 44316 Nantes cedex 3, France2 INRA, Biopolymères, Interactions, Assemblages, BP71627, 44316 Nantes cedex 3, France
3 Department of Dairy and Food Science - Food Chemistry, The Royal Veterinary and Agricultural University, Rolighedsvej 30, 1958 Frederiksberg C, Denmark
claude.genot@nantes.inra.fr
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