Ionic strength, antioxidants and chelators affect whey protein isolates' antioxidantion in water‐in‐walnut oil emulsions

Publisher： John Wiley & Sons Inc

E-ISSN： 1438-9312|117|5|620-629

ISSN： 1438-7697

Source： EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Vol.117, Iss.5, 2015-05, pp. : 620-629

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