Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions. [electronic resource]

By: Contributor(s): Producer: 20180427Description: 3939-3948 p. digitalISSN:
  • 1520-5118
Subject(s): Online resources: In: Journal of agricultural and food chemistry vol. 66
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Publication Type: Journal Article

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