Effects of (-)-epigallocatechin-3-gallate incorporation on the physicochemical and oxidative stability of myofibrillar protein-soybean oil emulsions
- 15 April 2018
- journal article
- research article
- Published by Elsevier BV in Food Chemistry
- Vol. 245, 439-445
- https://doi.org/10.1016/j.foodchem.2017.10.111
Abstract
No abstract availableFunding Information
- BTBU
- USDA National Institute of Food and Agriculture (2016QNBJ-16)
- Natural Science Foundation of Shaanxi University of Science and Technology
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