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Role of continuous phase anionic polysaccharides on the oxidative stability of menhaden oil-in-water emulsions.

Chen B, McClements DJ, Decker EA. Role of continuous phase anionic polysaccharides on the oxidative stability of menhaden oil-in-water emulsions. J Agric Food Chem. 2010 Mar 24; 58(6):3779-84.

View in: PubMed