Physical and Oxidative Stability of Fish Oil-in-Water Emulsions Stabilized with β-Lactoglobulin and Pectin

Title
Physical and Oxidative Stability of Fish Oil-in-Water Emulsions Stabilized with β-Lactoglobulin and Pectin
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 56, Issue 14, Pages 5926-5931
Publisher
American Chemical Society (ACS)
Online
2008-06-27
DOI
10.1021/jf800574s

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