IUFOST, 13th World Congress of Food Sciences Technology

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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

DOI: 10.1051/IUFoST:20060895

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