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Functional and emulsification characteristics of phospholipids and derived o/w emulsions from peony seed meal

Zi-Wei Xia1, Jian-Guo Zhang2, Zhi-Jing Ni2

  • 1School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.

Food Chemistry
|May 3, 2022
PubMed

Keywords:
Anti-oxidation abilityEmulsifying propertiesPeony seed mealPeony seed phospholipids

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