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Multidimensional Characterization of Dietary Lipids - Methods and Protocols in Food Science
Multidimensional Characterization of Dietary Lipids - Methods and Protocols in Food Science
Chapters will guide readers through extraction and fractionation of dietary lipids, analysis of dietary lipid composition, evaluation of dietary lipid oxidation, preparation and characterization of dietary emulsions, and characterization of physical properties of dietary lipids and lipid structures.
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 25 de julio de 2025 |
| ISBN13 | 9781071637609 |
| Editores | Springer-Verlag New York Inc. |
| Páginas | 379 |
| Dimensiones | 150 × 220 × 10 mm · 742 g |
| Lengua | Inglés |
| Editor | Genot, Claude |
| Editor | Lopez, Christelle |
| Editor | Riaublanc, Alain |
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