Quantification of radical formation in oil-in-water food emulsions by electron spin resonance spectroscopy

M. Kaaber Thomsen, H. Vedstesen, L. H. Skibsted

22 Citations (Scopus)

Cite this

@article{f67155e0a1b811ddb6ae000ea68e967b,

title = "Quantification of radical formation in oil-in-water food emulsions by electron spin resonance spectroscopy",

author = "{Kaaber Thomsen}, M. and H. Vedstesen and Skibsted, {L. H.}",

year = "1999",

language = "English",

volume = "6",

pages = "149--158",

journal = "Journal of Food Lipids",

issn = "1065-7258",

publisher = "Wiley-Blackwell",

}