Study on the Stability Mechanism of Peanut OBs Extracted with the Aqueous Enzymatic Method.

Foods · 2023 · PMC10527780 · PMID 37761154

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showed a trendno p-value reported

As shown in Table 1 , the K diff of OB proteins at the oil–water interface showed a trend of first increasing and then decreasing with the increase in phospholipid additive content.

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