Degradation of Edible Oil during Food Processing by Ultrasound: Electron Paramagnetic Resonance, Physicochemical, and Sensory Appreciation. - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Journal of Agricultural and Food Chemistry Année : 2012
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hal-01329766 , version 1 (09-06-2016)

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Daniella Pingret, Gregory Durand, Anne Sylvie Fabiano-Tixier, Antal Rockenbauer, Christian Giniest, et al.. Degradation of Edible Oil during Food Processing by Ultrasound: Electron Paramagnetic Resonance, Physicochemical, and Sensory Appreciation.. Journal of Agricultural and Food Chemistry, 2012. ⟨hal-01329766⟩
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