Scanning electron microscopy image in: Food Chemistry 68 (2000),191–199.   Hydroperoxide formation in rapeseed oil encapsulated in a glassy food model as influenced by hydrophilic and lipophilic radicals. Authors: V. Orlien, AB Andersen, T Sinkko, LH Skibsted

Helle Juel Martens

Scanning electron microscopy image in: Food Chemistry 68 (2000),191–199. Hydroperoxide formation in rapeseed oil encapsulated in a glassy food model as influenced by hydrophilic and lipophilic radicals. Authors: V. Orlien, AB Andersen, T Sinkko, LH Skibsted

Section for Transport Biology

Research output: Non-textual form › Sound/Visual production (digital) › Research › peer-review

Original language	English
Publication date	2000
Publication status	Published - 2000

Cite this

Scanning electron microscopy image in: Food Chemistry 68 (2000),191–199. Hydroperoxide formation in rapeseed oil encapsulated in a glassy food model as influenced by hydrophilic and lipophilic radicals. Authors: V. Orlien, AB Andersen, T Sinkko, LH Skibsted. Martens, Helle Juel (Producer). 2000.

Research output: Non-textual form › Sound/Visual production (digital) › Research › peer-review

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title = "Scanning electron microscopy image in: Food Chemistry 68 (2000),191–199. Hydroperoxide formation in rapeseed oil encapsulated in a glassy food model as influenced by hydrophilic and lipophilic radicals. Authors: V. Orlien, AB Andersen, T Sinkko, LH Skibsted",

author = "Martens, {Helle Juel}",

year = "2000",

language = "English",

}