Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: Gliadin, caseinate, and whey protein

标题
Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: Gliadin, caseinate, and whey protein
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 175, Issue -, Pages 249-257
出版商
Elsevier BV
发表日期
2014-12-03
DOI
10.1016/j.foodchem.2014.11.112

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