Effect of pH and Food Ingredients on the Stability of Egg Yolk Phospholipids and the Metal‐Chelator Antioxidant Activity of Phosvitin

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|52|3|613-616

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.52, Iss.3, 1987-05, pp. : 613-616

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