@article{78a6a942980e43edbc3a8d3a472fd495,
title = "Lipid oxidation induced oxidative degradation of cereal beta-glucan",
keywords = "Beta-glucan, Lipid oxidation, Emulsion, Oxidative degradation, Retardation, IN-WATER EMULSIONS, ASCORBIC-ACID, MOLECULAR-SIZE, OIL, POLYSACCHARIDES, HYDROPEROXIDES, AUTOXIDATION, INVOLVEMENT, STABILITY, VISCOSITY, 416 Food Science",
author = "Yujie Wang and Noora M{\"a}kel{\"a} and Maina, {Ndegwa Henry} and Anna-Maija Lampi and Tuula Sontag-Strohm",
year = "2016",
month = apr,
day = "15",
doi = "10.1016/j.foodchem.2015.11.018",
language = "English",
volume = "197",
pages = "1324--1330",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "ELSEVIER SCI IRELAND LTD",
number = "Part B",
}