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NTIS 바로가기Food science and biotechnology, v.25 no.4, 2016년, pp.1003 - 1009
Yi, BoRa (Department of Food Science and Biotechnology, Sungkyunkwan University) , Kim, Mi-Ja (Department of Food and Nutrition, Kangwon National University) , Lee, JaeHwan (Department of Food Science and Biotechnology, Sungkyunkwan University)
The oxidative stability in oil-in-water (O/W) emulsions containing different emulsifier charges was tested under riboflavin photosensitization by analysis of headspace oxygen content and lipid hydroperoxides. Sodium dodecyl sulfate (SDS), Tween 20, and cetyltrimethylammonium bromide (CTAB) were sele...
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