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Impact of edible surfactants on the oxidation of olive oil in water-in-oil emulsions

Author:
Ambrosone, L., Mosca, M., Ceglie, A.
Source:
Food hydrocolloids 2007 v.21 no.7 pp. 1163-1171
ISSN:
0268-005X
Subject:
food chemistry, peroxide value, olive oil, surfactants, olives, fatty acid esters, oxidation, emulsions, food technology, oil-water interface
Agid:
2901343