HIGHLIGHTS
- who: Zhenghao Lian and colleagues from the Environmental Sciences, Hangzhou Normal University, Hangzhou, China have published the research work: Epicatechin Inhibited Lipid Oxidation and Protein Lipoxidation in a Fish Oil-Fortified Dairy Mimicking System, in the Journal: Foods 2023, 1559 of /2023/
- what: In this study a typical tea polyphenol (EC) was investigated for its impact on the oxidative stability of whey isolate (WPI) in a fish oil-fortified emulsion. The findings of this study provide an in-depth understanding of the performance of phenolic antioxidants in relieving and subsequent in oil-containing dairy products . . .
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