Inhibitory Effect of Proteins and Their Hydolysates on the Oxidation of Triacylglycerols Containing Docosahexaenoic Acids in Emulsion.

Nippon Shokuhin Kagaku Kogaku Kaishi- Japan

doi 10.3136/nskkk.46.799

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Date

January 1, 1999

Authors

Kazuo MIYASHITA

Publisher

Japanese Society for Food Science and Technology

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