Antioxidant effect of mono-and diacylglycerols in non-stripped and stripped soyben oil-in-water emulsions

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dc.contributor.authorWaraho, T.
dc.contributor.authorCardenia, V.
dc.contributor.authorNishino, Y.
dc.contributor.authorSenevirathne, K.N.
dc.contributor.authorRodriguez-Estrada, M.T.
dc.contributor.authorMcClements, D.J.
dc.contributor.authorDecker, E.A.
dc.date.accessioned2015-03-03T04:30:24Z
dc.date.available2015-03-03T04:30:24Z
dc.date.issued2012
dc.identifierChemistryen_US
dc.identifier.citationWaraho, T., Cardenia, V., Nishino, Y., Senevirathne, K.N., Rodriguez-Estrada, M.T., McClements, D.J. and Decker, E.A., 2012. Antioxidant effect of mono-and diacylglycerols in non-stripped and stripped soyben oil-in-water emulsions, Food Research International, 48: 353-358.en_US
dc.identifier.uri
dc.identifier.urihttp://repository.kln.ac.lk/handle/123456789/5490
dc.language.isoenen_US
dc.publisherFood Research Internationalen_US
dc.titleAntioxidant effect of mono-and diacylglycerols in non-stripped and stripped soyben oil-in-water emulsionsen_US
dc.typeArticleen_US

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