Silvestre, M P <br/><br/>
Ability of surfactant headgroup size to alter lipid and antioxidant oxidation in oil-in-water emulsions.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Jun 2000 
 - 2057-61 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf991162l  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Antioxidants<br/>Emulsions<br/>Fish Oils--chemistry<br/>Lipid Bilayers--chemistry<br/>Oxidation-Reduction<br/>Salmon<br/>Surface-Active Agents<br/>Water