Modifications of interfacial proteins in oil-in-water emulsions prior to and during lipid oxidation.

Berton C, Ropers MH, Guibert D, Solé V, Genot C

DOI: 10.1021/jf300490w
Published: 2012 Sep 5
Container: Journal of agricultural and food chemistry
Publisher: Not recorded
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 = {Berton C and Ropers MH and Guibert D and Solé V and Genot C},
  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  - Berton C
AU  - Ropers MH
AU  - Guibert D
AU  - Solé V
AU  - Genot C
PY  - 2012
JO  - Journal of agricultural and food chemistry
DO  - 10.1021/jf300490w
UR  - https://doi.org/10.1021/jf300490w
ER  -

APA

C, B., MH, R., D, G., V, S., & C, G. (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

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pubmed · retrieved 2026-11-10T08:49:54.765Z