Publication | Closed Access

Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions

Food ChemistryFood ColloidPolyphenolicsEngineeringBiochemistrySoy ProteinEmulsionBiotechnologyOxidative StabilityFood EngineeringCorn Oil/water EmulsionsBiomolecular EngineeringOxidative StressHealth Sciences