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.
Aldizkaria:
Food and Function

ISSN: 2042-650X,  2042-6496

Argitalpen urtea: 2019

Alea: 10

Zenbakia: 7

Orrialdeak: 4440-4451

Mota: Artikulua

DOI: 10.1039/C9FO00598F GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus