Food and Nutrition Sciences

Vol.9 No.6(2018), Paper ID 85558, 10 pages

DOI:10.4236/fns.2018.96052

 

Effect of Emulsifier Concentration on the Oxidation of an O/W Emulsion Prepared from Canola Oil

 

Yukihiro Yamamoto, Rino Misawa

 

Faculty of Life and Environmental Sciences, Prefectural University of Hiroshima, Shobara, Japan
Faculty of Life and Environmental Sciences, Prefectural University of Hiroshima, Shobara, Japan

 

Copyright © 2018 Yukihiro Yamamoto, Rino Misawa et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article

Yamamoto, Y. and Misawa, R. (2018) Effect of Emulsifier Concentration on the Oxidation of an O/W Emulsion Prepared from Canola Oil. Food and Nutrition Sciences, 9, 683-692. doi: 10.4236/fns.2018.96052.
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