Model emulsions as a tool for studying anti-oxidant or prooxidant activities of foods and food ingredients - Archive ouverte HAL
Communication Dans Un Congrès Année : 2011
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hal-01338900 , version 1 (29-06-2016)

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  • HAL Id : hal-01338900 , version 1

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Claude Genot, Anne Meynier, Claire Dufour, M. Viau, L. Ribourg, et al.. Model emulsions as a tool for studying anti-oxidant or prooxidant activities of foods and food ingredients. 102nd AOCS Annual Meeting & Expo, May 2011, Cincinnati, United States. ⟨hal-01338900⟩
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