A Multidimensional Approach of Oxidation in Food Emulsions
C. Genot C. Genot, M. Viau M. Viau, A. Villière A. Villière, V. Rampon V. Rampon, M.L. Andersen M.L. Andersen, L. Skibsted L. Skibsted and A. Meynier A. Meynier
, (2006) 895
DOI: https://doi.org/10.1051/IUFoST:20060895