Effect of Nonprotein Components for Lipid Oxidation in Emulsions Stabilized by Plant Protein Extracts

Katharina Münch, Simeon Stoyanov, Karin Schroën, Claire Berton-Carabin

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DOI: 10.1021/acsfoodscitech.3c00691
Published: 2024-03-22
Container: ACS Food Science & Technology
Publisher: American Chemical Society (ACS)
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1021/acsfoodscitech.3c00691,
  title = {Effect of Nonprotein Components for Lipid Oxidation in Emulsions Stabilized by Plant Protein Extracts},
  author = {Katharina Münch and Simeon Stoyanov and Karin Schroën and Claire Berton-Carabin},
  year = {2024},
  journal = {ACS Food Science \&amp; Technology},
  doi = {10.1021/acsfoodscitech.3c00691},
  url = {https://doi.org/10.1021/acsfoodscitech.3c00691}
}

RIS

TY  - JOUR
TI  - Effect of Nonprotein Components for Lipid Oxidation in Emulsions Stabilized by Plant Protein Extracts
AU  - Katharina Münch
AU  - Simeon Stoyanov
AU  - Karin Schroën
AU  - Claire Berton-Carabin
PY  - 2024
JO  - ACS Food Science &amp; Technology
DO  - 10.1021/acsfoodscitech.3c00691
UR  - https://doi.org/10.1021/acsfoodscitech.3c00691
ER  -

APA

Münch, K., Stoyanov, S., Schroën, K., & Berton-Carabin, C. (2024). Effect of Nonprotein Components for Lipid Oxidation in Emulsions Stabilized by Plant Protein Extracts. ACS Food Science & Technology. https://doi.org/10.1021/acsfoodscitech.3c00691

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crossref · retrieved 2026-09-26T09:23:59.551Z