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November 1, 2008Journal of Agricultural and Food Chemistry

Oxidation of Skeletal Muscle Myofibrillar Proteins in Oil-in-Water Emulsions: Interaction with Lipids and Effect of Selected Phenolic Compounds

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Authors

MEMario EstévezUniversidade Federal da ParaíbaPKPetri KylliUniversity of HelsinkiEPEero PuolanneUniversity of Helsinki

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Estévez et al. (2008) studied this question.

synapsesocial.com/papers/6a8cf46f029556da77eaa640https://doi.org/10.1021/jf801784h
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