Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions.
Samdani GK, McClements DJ, Decker EA. Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions. J Agric Food Chem. 2018 Apr 18; 66(15):3939-3948.