| 000 | 01317 a2200373 4500 | ||
|---|---|---|---|
| 005 | 20250518082945.0 | ||
| 264 | 0 | _c20200519 | |
| 008 | 202005s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2020.126225 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aLi, Peilong | |
| 245 | 0 | 0 |
_aApplication of flow cytometry as novel technology in studying lipid oxidation and mass transport phenomena in oil-in-water emulsions. _h[electronic resource] |
| 260 |
_bFood chemistry _cJun 2020 |
||
| 300 |
_a126225 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aBoron Compounds |
| 650 | 0 | 4 |
_aEmulsions _xanalysis |
| 650 | 0 | 4 |
_aFatty Acids, Nonesterified _xchemistry |
| 650 | 0 | 4 |
_aFlow Cytometry _xmethods |
| 650 | 0 | 4 | _aFluorescent Dyes |
| 650 | 0 | 4 |
_aLipids _xchemistry |
| 650 | 0 | 4 | _aMicelles |
| 650 | 0 | 4 | _aOxidation-Reduction |
| 650 | 0 | 4 |
_aSodium Chloride _xchemistry |
| 650 | 0 | 4 |
_aSoybean Oil _xchemistry |
| 650 | 0 | 4 |
_aSurface-Active Agents _xchemistry |
| 650 | 0 | 4 |
_aTriglycerides _xchemistry |
| 650 | 0 | 4 |
_aWater _xchemistry |
| 700 | 1 | _aMcClements, D Julian | |
| 700 | 1 | _aDecker, Eric A | |
| 773 | 0 |
_tFood chemistry _gvol. 315 _gp. 126225 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2020.126225 _zAvailable from publisher's website |
| 999 |
_c30578196 _d30578196 |
||