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Lipid oxidation and antioxidant delivery systems in muscle food

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Authors: Haizhou Wu, Mark P. Richards, Ingrid Undeland

Journal: Comprehensive Reviews in Food Science and Food Safety

Published: 26 January 2022 · Vol. 21, Issue 2, 1275–1299

Licence: CC BY

Article: Lipid oxidation and antioxidant delivery systems in muscle food

←Carboxymethyl chitosan incorporated with gliadin/phlorotannin nanoparticles enables the formation of new active packaging films

Recent progress in oil-in-water-in-oil (O/W/O) double emulsions→

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