Effect of kappa carrageenan on the oxidative stability of whey protein stabilized oil-in-water emulsions

被引：0
|
作者：
Ballard, Andrew [1 ]
Congleton, Hannah [1 ]
Khouryieh, Hanna [2 ]
机构：
[1] Western Kentucky Univ, Bowling Green, KY 42101 USA
[2] Western Kentucky Univ, Food Proc & Technol, Bowling Green, KY 42101 USA
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2019年 / 257卷
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D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
68
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页数：1
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