Impact of Lipid and Protein Co-oxidation on Digestibility of Dairy Proteins in Oil-in-Water (O/W) Emulsions

Published 2015 View Full Article

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Title
Impact of Lipid and Protein Co-oxidation on Digestibility of Dairy Proteins in Oil-in-Water (O/W) Emulsions
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 63, Issue 44, Pages 9820-9830
Publisher
American Chemical Society (ACS)
Online
2015-10-15
DOI
10.1021/acs.jafc.5b03563

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