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The role of micro-structures in the aqueous phase of emulsion in lipid oxidation process

Xintian Wang1, Hongjian Chen2, Yingying Xu3

  • 1Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Science, Wuhan, China.

Food Chemistry
|October 29, 2024
PubMed

Keywords:
EmulsionsLipid oxidationMicro- structuresPhospholipidWalnut oil

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