Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways.

Foods · 2022 · PMC9265985 · PMID 35804664

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a significant trendno p-value reported

The POV and TBARS of all of the CLA emulsions exhibited a significant trend during the period of storage.

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