Oxidative Stability of Whey Protein-stabilized Oil-in-water Emulsions at pH 3: Potential ω-3 Fatty Acid Delivery Systems (Part B)

✍ Scribed by D. Djordjevic; D.J. McClements; E.A. Decker

• Book ID: 108825583
• Publisher: Institute of Food Technologists
• Year: 2006
• Tongue: English
• Weight: 175 KB
• Volume: 69
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2004.tb10697.x