Oxidative stability and in vitro digestion of menhaden oil emulsions with whey protein: Effects of EGCG conjugation and interfacial cross-linking

Published 2018 View Full Article

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Title
Oxidative stability and in vitro digestion of menhaden oil emulsions with whey protein: Effects of EGCG conjugation and interfacial cross-linking
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 265, Issue -, Pages 200-207
Publisher
Elsevier BV
Online
2018-05-23
DOI
10.1016/j.foodchem.2018.05.098

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