A critical review on structures, health effects, oxidative stability, and sensory properties of oleogels
Hong‐Sik Hwang
Topics & Concepts
Food scienceHealth benefitsFood industryFood productsSensory systemFat substituteChemistryBiologyMedicineNeuroscienceTraditional medicineFood Chemistry and Fat AnalysisBiochemical Analysis and Sensing TechniquesMeat and Animal Product Quality