Milk protein-iron complexes: Inhibition of lipid oxidation in an emulsion
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Reference22 articles.
1. Influence of milk proteins on lipid oxidation in aqueous emulsion: I. Casein, whey protein and α-lactalbumin
2. Effect of milk and casein on the absorption of supplemental iron in the mouse and chick
3. Color, Flavor, and Iron Bioavailability in Iron-Fortified Chocolate Milk
4. Lipid oxidation catalysts and inhibitors in raw materials and processed foods
5. Physicochemical characterization of iron-supplemented skim milk
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