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Roles and action mechanisms of herbs added to the emulsion on its lipid oxidation

Eunok Choe1

  • 1Department of Food and Nutrition, Inha University, 100 Inha-ro, Michuhol-gu, Incheon, 22212 Republic of Korea.

Food Science and Biotechnology
|August 18, 2020
PubMed

Keywords:
HerbInteractionLipid oxidation of emulsionPolyphenolTocopherol

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