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Protein-lipid co-oxidation in emulsions stabilized by microwave-treated and conventional thermal-treated faba bean proteins
Gürbüz, Göker, Liu, Chang, Jiang, Zhong-qing, Pulkkinen, Marjo, Piironen, Vieno, Sontag-Strohm, Tuula, Heinonen, MarinaLanguage:
english
Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.641
Date:
April, 2018
File:
PDF, 680 KB
english, 2018