@article{kergomard:hal-03224107,
TITLE = {Stability to oxidation and interfacial behavior at the air/water interface of minimally-processed versus processed walnut oil-bodies},
AUTHOR = {Kergomard, Jeanne and Paboeuf, Gilles and Barouh, Nathalie and Villeneuve, Pierre and Schafer, Olivier and Wooster, Tim and Bourlieu-Lacanal, Claire and Vi{\'e},
V.},
URL = {https://hal.science/hal-03224107},
JOURNAL = {Food Chemistry},
PUBLISHER = {Elsevier},
VOLUME = {360},
PAGES = {129880},
YEAR = {2021},
MONTH = May, DOI = {10.1016/j.foodchem.2021.129880},
KEYWORDS = {Walnut beverage emulsion ; Oil bodies ; Oxidative stability ; Ellipsometry ; Minimalist processes},
PDF = {https://hal.science/hal-03224107/file/Kergomard%20et%20al.%20-%202021%20-%20Stability%20to%20oxidation%20and%20interfacial%20behavior%20at.pdf},
HAL_ID = {hal-03224107},
HAL_VERSION = {v1},
}