Effect of Grape Seed Proanthocyanidin-Gelatin Colloidal Complexes on Stability and in Vitro Digestion of Fish Oil Emulsions

Su, Y.-R.Y.-R.SuTsai, Y.-C.Y.-C.TsaiCHUN-HUA HSUChao, A.-C.A.-C.ChaoLin, C.-W.C.-W.LinTsai, M.-L.M.-L.TsaiMi, F.-L.F.-L.Mi2018-09-102018-09-102015http://www.scopus.com/inward/record.url?eid=2-s2.0-84948400036&partnerID=MN8TOARShttp://scholars.lib.ntu.edu.tw/handle/123456789/391057[SDGs]SDG6[SDGs]SDG14Effect of Grape Seed Proanthocyanidin-Gelatin Colloidal Complexes on Stability and in Vitro Digestion of Fish Oil Emulsionsjournal article10.1021/acs.jafc.5b048142-s2.0-84948400036WOS:000366004800012