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pro vyhledávání: '"Huchuan Yuan"'
Autor:
Dong Juan, Huchuan Yuan, Qingling Wang, Liu Yu, Zeliang Qi, Shiling Lu, Yuyu Du, Haiwen Qi, Ruifeng Luo
Publikováno v:
LWT. 152:112187
The oxidation of egg yolk protein may cause adverse effects on food during processing. In this study, lutein-phospholipids emulsion (LPE) was added to the hydroxyl radical oxidation system to investigate the effects of LPE on EYP. Changes in oxidatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73a8314ed5e7c4873aff3b286064b1f2
https://doi.org/10.1016/j.lwt.2021.112187
https://doi.org/10.1016/j.lwt.2021.112187
