Effect of polydispersity in oil-droplet size on lipid oxidation in oil-in-water emulsions

被引：0
|
作者：
Miyagawa, Yayoi [1 ]
Kikuchi, Kohshi [2 ]
Shiga, Hirokazu [3 ]
Adachi, Shuji [1 ]
机构：
[1] Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto,606-8502, Japan
[2] Faculty of Liberal Studies, National Institute of Technology, Kumamoto College, 2659-2 Suya, Koshi,Kumamoto,861-1102, Japan
[3] Department of Agriculture and Food Technology, Faculty of Bio-environmental Science, Kyoto Gakuen University, 1-1 Nanjo-Otani, Sogabe, Kameoka,Kyoto,621-8555, Japan
来源：
Japan Journal of Food Engineering | 2016年 / 17卷 / 03期
关键词：
D O I：
10.11301/jsfe.17.91
中图分类号：
学科分类号：
摘要：
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页码：91 / 94
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