Modifications of Interfacial Proteins in Oil-in-Water Emulsions Prior to and During Lipid Oxidation
- DOI
- 10.1021/jf300490w
- Published
- 2012-08-22
- Container
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1021/jf300490w,
title = {Modifications of Interfacial Proteins in Oil-in-Water Emulsions Prior to and During Lipid Oxidation},
author = {Claire Berton and Marie-Hélène Ropers and Dominique Guibert and Véronique Solé and Claude Genot},
year = {2012},
journal = {Journal of Agricultural and Food Chemistry},
doi = {10.1021/jf300490w},
url = {https://doi.org/10.1021/jf300490w}
}RIS
TY - JOUR TI - Modifications of Interfacial Proteins in Oil-in-Water Emulsions Prior to and During Lipid Oxidation AU - Claire Berton AU - Marie-Hélène Ropers AU - Dominique Guibert AU - Véronique Solé AU - Claude Genot PY - 2012 JO - Journal of Agricultural and Food Chemistry DO - 10.1021/jf300490w UR - https://doi.org/10.1021/jf300490w ER -
APA
Berton, C., Ropers, M., Guibert, D., Solé, V., & Genot, C. (2012). Modifications of Interfacial Proteins in Oil-in-Water Emulsions Prior to and During Lipid Oxidation. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf300490w
Source records
- crossref · retrieved 2026-09-25T21:35:10.507Z