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.
Revue:
Food and Function

ISSN: 2042-650X,  2042-6496

Année de publication: 2019

Volumen: 10

Número: 7

Pages: 4440-4451

Type: Article

DOI: 10.1039/C9FO00598F GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus