Characterization of oyster water-soluble protein-EGCG conjugate and its antioxidant effects on linolic acid in emulsion system
Yue Li, Xiaoyang Liu, Fawen Yin, Deyang Li, Pengfei Jiang, Liang Song, Yoshimasa Nakamura, Dayong Zhou
Topics & Concepts
AntioxidantEmulsionChemistryLipid oxidationConjugateQuenching (fluorescence)Food scienceOysterFluorescenceBiochemistryChromatographyMathematical analysisOceanographyPhysicsGeologyMathematicsQuantum mechanicsProteins in Food SystemsMeat and Animal Product QualityBiochemical effects in animals