Improved oxidative stability of fish oil emulsion by grafted ovalbumin-catechin conjugates

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Title
Improved oxidative stability of fish oil emulsion by grafted ovalbumin-catechin conjugates
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 241, Issue -, Pages 60-69
Publisher
Elsevier BV
Online
2017-08-18
DOI
10.1016/j.foodchem.2017.08.055

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