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Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins

Food ChemistryLipid AnalysisFaba Bean ProteinsBiochemistryLegume Protein TypeLipid OxidationLipid ScienceLipid ChemistryBiomolecular EngineeringHealth Sciences