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Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions
Jiang, Jiang, Zhu, Bo, Liu, Yuanfa, Xiong, Youling L.Volume:
62
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf405190h
Date:
February, 2014
File:
PDF, 1.55 MB
english, 2014