Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. [electronic resource]

By: Contributor(s): Producer: 20040830Description: 1696-700 p. digitalISSN:
  • 0021-8561
Subject(s): Online resources: In: Journal of agricultural and food chemistry vol. 51
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Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S.

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