Catalase to demulsify oil-in-water fish oil-polysorbate emulsion and affect lipid oxidation

作者：Lijing Ke, Yang Xu, Guanzhen Gao, Huiqin Wang, Zhaoshuo Yu, Jianwu Zhou, Pingfan Rao, Qiang Wang, Yu Ji · 发表于：Food Research International · 年份：2020 · DOI：10.1016/j.foodres.2020.109169 · 被引用次数：20 · 研究领域：Proteins in Food Systems、Food Chemistry and Fat Analysis、Meat and Animal Product Quality