Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins

标题
Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins
作者
关键词
Omega-3 oils, Legume protein, Pulse protein, Emulsion, Natural emulsifier, Lipid oxidation
出版物
FOOD RESEARCH INTERNATIONAL
Volume 100, Issue -, Pages 175-185
出版商
Elsevier BV
发表日期
2017-08-15
DOI
10.1016/j.foodres.2017.08.029

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