Some New Aspects of Colloidal Systems in Foods

Some New Aspects of Colloidal Systems in Foods is a new book on food emulsions, which provides in-depth coverage of some new aspects of food colloids. The coverage includes confident overviews of theoretical issues as well as descriptions of new techniques and recent colloid research findings. Speci...

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Bibliographische Detailangaben

Format:	Online
Sprache:	Englisch
Veröffentlicht:	IntechOpen 2023
Schlagworte:	oxidative stress, antioxidants, safety, food industry, nanoemulsions thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry
Online-Zugang:	ONIX_20231201_9781789857825_1911
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