Effect of hydrolysis of soy β-conglycinin on the oxidative stability of O/W emulsions

Published 2013 View Full Article

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Title
Effect of hydrolysis of soy β-conglycinin on the oxidative stability of O/W emulsions
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 35, Issue -, Pages 429-443
Publisher
Elsevier BV
Online
2013-07-10
DOI
10.1016/j.foodhyd.2013.06.024

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