Development of pea flour based active films produced through different homogenization methods and their effects on lipid oxidation

Published 2020 View Full Article

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Title
Development of pea flour based active films produced through different homogenization methods and their effects on lipid oxidation
Authors
Keywords
Gallic acid, Lipid oxidation, Oil, Pea flour, Active film
Journal
FOOD HYDROCOLLOIDS
Volume -, Issue -, Pages 106238
Publisher
Elsevier BV
Online
2020-08-06
DOI
10.1016/j.foodhyd.2020.106238

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