TO FIND OUT MORE
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- Cuvelier ME., Maillard MN., 2012. Stabilité des huiles alimentaires au cours de leur stockage. Oléagineux Corps gras Lipides, 19 (2), 125-132.
- Dangles O., 2006. Propriétés chimiques des polyphénols. In Les polyphénols en agroalimentaire. Ed. Tec & Doc, Lavoisier, p. 29-54.
- Frankel E. N., 2007. Chemistry of antioxidation. In Antioxidants in food and biology, facts and fiction. Frankel E.N. (Ed.). The Oily Press, 21-42.
- Mc Clements D., Decker E., 2000. Lipid oxidation in oil-in-water emulsions: impact of molecular environment on chemical reactions in heterogeneous food systems. Journal of Food Science, 65 (8), 1270-1282.