Effect of Oxidized Tannic Acid on the Oxidative Stability of Oil-in-Water Emulsions Prepared Using Porcine Plasma Protein Hydrolysates as Emulsifier
CHEN Yichun, JIANG Shuai, NIU Haili, CAO Chuan’ai, KONG Baohua, LIU Qian
FOOD SCIENCE . 2018, (24): 14 -20 .  DOI: 10.7506/spkx1002-6630-201824003