The initial characteristics of marine oil emulsions and the composition of the media inflect lipid oxidation during in vitro gastrointestinal digestion

✍ Scribed by Kenmogne-Domguia, Hernan Brice; Moisan, Stéphanie; Viau, Michèle; Genot, Claude; Meynier, Anne

• Book ID: 122982260
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 714 KB
• Volume: 152
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2013.11.096