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Physical and Oxidative Stabilization of Oil-In-Water Emulsions by Roasted Coffee Fractions: Interface- and Continuous Phase-Related Effects
Author / Organization: Jilu Feng, Karin Schroën, Sylvain Guyot, Agnès Gacel, Vincenzo Fogliano, Claire Berton-Carabin
| File Format | PDF (Portable Document Format) |
|---|---|
| Publication Year | 2023 |
| Source Host |
HAL Open Science
(hal.science)
|
| License / Terms | Open Access / Creative Commons |
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