Reduction of omega-3 oil oxidation in stable emulsion of...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2015 / 07 Vol. 62; Iss. 2

Reduction of omega-3 oil oxidation in stable emulsion of caseinate-omega-3 oil-oat beta-glucan

Liu, Sean X., Singh, Mukti, Wayman, Ashley E., Hwang, Hong-Sik, Fhaner, Matthew
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Volume:
62
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.02.012
Date:
July, 2015
File:
PDF, 1.09 MB
english, 2015
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