Impact of the addition of vegetable lecithin in oil on lipolysis rate under simulated physiological conditions

Létisse, M.; Danthine, Sabine; Meynard, E.; Durand, A.; Couston, J.; Robert, C.; Vaysse, C.; Michalski, M-C.

Request a copy

Poster (Scientific congresses and symposiums)

Impact of the addition of vegetable lecithin in oil on lipolysis rate under simulated physiological conditions

Létisse, M.; Danthine, Sabine; Meynard, E. et al.

2022 • 7th International Conference on Food Digestion

Peer reviewed

Permalink
https://hdl.handle.net/2268/291878

Files (1)Send to Details Statistics Bibliography Similar publications

Files

Full Text

Impact of the addition of vegetable.pdf

Author postprint (9.63 MB)

Request a copy

All documents in ORBi are protected by a user license.

Send to

RIS BibTex APA Chicago Permalink X Linkedin

Details

Disciplines :

Food science

Author, co-author :

Létisse, M.

Danthine, Sabine ; Université de Liège - ULiège > TERRA Research Centre > Smart Technologies for Food and Biobased Products (SMARTECH)

Meynard, E.

Durand, A.

Couston, J.

Robert, C.

Vaysse, C.

Michalski, M-C.

Language :

English

Title :

Impact of the addition of vegetable lecithin in oil on lipolysis rate under simulated physiological conditions

Publication date :

03 May 2022

Event name :

7th International Conference on Food Digestion

Event place :

Cork, Ireland

Event date :

3-5 mai 2022

Peer reviewed :

Peer reviewed

Available on ORBi :

since 07 June 2022

Statistics

Number of views

23 (0 by ULiège)

Number of downloads

0 (0 by ULiège)

More statistics