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Effects of chitosan and collagen containing a-tocopherol on the oxidative stability in bulk oil and oil-in-water emulsion

by 김서영, 정진영, 권용준(성균관대학교, 김미자, 김근형, 이재환
Published in Food science and biotechnology (01.08.2018)

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Effects of 1,2-dioleoyl-sn-glycero-3-phosphocholine on moisture content and oxidative stability in soybean oil–water system at different interfaces

by Kwon, YongJun, Jo, Seungbeen, Na, HeeSun, Kim, SungHwa, Kim, Mi-Ja, Lee, JaeHwan
Published in Food science and biotechnology (01.04.2020)

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Journal Article