Partial Replacement of Saturated Fats in Liver Pâté by an Olive Oil-in-water Emulsion Containing Β-Glucan Shows No Compromise in Sensory and Storage Oxidation of Lipids and Protein
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE（2024）
Key words
liver pate,emulsion,olive oil,casein micelles,beta-glucan
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