The key role of ovalbumin in lipid bioaccessibility and oxidation product profile during the in vitro digestion of slightly oxidized soybean oil

  1. Martin-Rubio, A.S.
  2. Sopelana, P.
  3. Guillén, M.D.
Zeitschrift:
Food and Function

ISSN: 2042-650X,  2042-6496

Datum der Publikation: 2019

Ausgabe: 10

Nummer: 7

Seiten: 4440-4451

Art: Artikel

DOI: 10.1039/C9FO00598F GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus