Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions
Author:
Affiliation:
1. Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b00677
Reference31 articles.
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5. Influence of Tocopherols on Oxidative Stability of Margarines
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