Title: Sodium caseinate particles with co-encapsulated resveratrol and epigallocatechin-3-gallate for inhibiting the oxidation of fish oil emulsions.
Author(s): Yin X, Dong HH, Cheng H, Ji CY, Liang L*
Source:Food Hydrocolloids Volume 124, 107308
Published online:2 Nov 2021
IF: 9.147
DOI: 10.1016/j.foodhyd.2021.107308
