Influence of droplet size on the antioxidant efficacy of oil-in-water emulsions loaded with rosemary in raw fermented sausages
Crossref DOI link: https://doi.org/10.1007/s00217-017-2852-z
Published Online: 2017-04-07
Published Print: 2017-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Erdmann, Martin E.
Lautenschlaeger, Ralf
Schmidt, Heinar
Zeeb, Benjamin
Gibis, Monika
Brüggemann, Dagmar A.
Weiss, Jochen
License valid from 2017-04-07