Stability to oxidation and interfacial behavior at the air/water interface of minimally-processed versus processed walnut oil-bodies
Kergomard, Jeanne, Paboeuf, Gilles, Barouh, Nathalie, Villeneuve, Pierre, Schafer, Olivier, Wooster, Tim J., Bourlieu, Claire, Vié, Véronique
Published in Food chemistry (30.10.2021)
Published in Food chemistry (30.10.2021)
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