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Inhibition of Lipid and Protein Oxidation in Whey-Protein-Stabilized Emulsions Using a Natural Antioxidant: Black Rice Anthocyanins.

Yi J, Qiu M, Liu N, Tian L, Zhu X, Decker EA, McClements DJ. Inhibition of Lipid and Protein Oxidation in Whey-Protein-Stabilized Emulsions Using a Natural Antioxidant: Black Rice Anthocyanins. J Agric Food Chem. 2020 Sep 16; 68(37):10149-10156.

View in: PubMed