Map of Premises
Lipid Oxidation in Food and Biological Systems
Title
Lipid Oxidation in Food and Biological Systems
Type
Book
Year
2022
Other information
Language:
English
Type (Professor's evaluation):
Scientific
ISBN:
9783030872212
Electronic ISBN:
9783030872229
Documents
We could not find any documents associated to the publication.
Publications included
Control of Lipid Oxidation in Oil-in Water Emulsions: Effects of Antioxidant Partitioning and Surfactant ConcentrationImported from Authenticus
Chapter or Part of a Book
Costa, M (Author) (Other); Fatima Paiva Martins (Author) (FCUP); Bravo-Díaz, C (Author) (Other); Losada-Barreiro, S (Author) (Other)
2022
Effects of Emulsion Droplet Size on the Distribution and Efficiency of AntioxidantsImported from Authenticus
Chapter or Part of a Book
Costa, M (Author) (Other); Losada-Barreiro, S (Author) (Other); Bravo-Díaz, C (Author) (Other); Fatima Paiva Martins (Author) (FCUP)
2022
Olive Oil Phenolic Compounds as Antioxidants in Functional Foods: Description, Sources and StabilityImported from Authenticus
Chapter or Part of a Book
Costa, M (Author) (Other); Fatima Paiva Martins (Author) (FCUP)
2022
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Page created on: 2025-08-29 at 20:22:38 | Privacy Policy | Personal Data Protection Policy | Whistleblowing | Electronic Yellow Book
Page created on: 2025-08-29 at 20:22:38 | Privacy Policy | Personal Data Protection Policy | Whistleblowing | Electronic Yellow Book