Effects of flavonoid glycosides obtained from a Ginkgo biloba extract fraction on the physical and oxidative stabilities of oil-in-water emulsions prepared from a stripped structured lipid with a low omega-6 to omega-3 ratio
Authors:
- 1 May 2015
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 174, 124-131
Abstract
No abstract availableKeywords
Funding Information
- Korean Ministry of Science, ICT and Future Planning (2012M2A2A601135)
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