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Evaluation of fat substitute mimicking Chinese human milk by its physico‐chemical properties and oxidative stability
Evaluation of fat substitute mimicking Chinese human milk by its physico‐chemical properties and oxidative stability
2020
Junpeng Zeng
Xiaolu Chen
Huang Xiaowan
Qian Zou
Li Chen
Ting Xiao
Hua Zhang
Biao Liu
Wenhui Ye
Zeyuan Deng
Jing Li
Keywords:
Food science
Fat substitute
Chemistry
Oxidative phosphorylation
Correction
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