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Ruiyi Zhai
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Ruiyi Zhai
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Impact of cod skin peptide-ι-carrageenan conjugates prepared via the Maillard reaction on the physical and oxidative stability of Antarctic krill oil emulsions
by
Lingyu Han
,
Ruiyi
Zhai
,
Ruitao Shi
,
Bing Hu
,
Jixin Yang
,
Zhe Xu
,
Kun Ma
,
Yingmei Li
,
Tingting Li
Published in
Food Chemistry: X
(2024)
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Related Subjects
Antarctic krill oil
Bioaccessibility
Food processing and manufacture
Maillard reaction
Microencapsulation
Nutrition. Foods and food supply
TP368-456
TX341-641
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