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.
Revista:
Food and Function

ISSN: 2042-650X,  2042-6496

Ano de publicación: 2019

Volume: 10

Número: 7

Páxinas: 4440-4451

Tipo: Artigo

DOI: 10.1039/C9FO00598F GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus