Effect of biopolymer encapsulation on the digestibility of lipid and cholesterol oxidation products in beef during in vitro human digestion.
Food Chemistry（2015）
摘要
•Lipid digestibility of beef decreased with biopolymers encapsulation.•Lipid oxidation value of beef decreased with biopolymers encapsulation.•COPs of beef decreased with biopolymers encapsulation.
更多查看译文
关键词
Biopolymer encapsulation,In vitro human digestion,Lipid digestibility,Lipid oxidation,Cholesterol oxidation products
AI 理解论文
溯源树
样例
生成溯源树，研究论文发展脉络
Chat Paper
正在生成论文摘要