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Influence of Ginkgo biloba extracts and of their flavonoid glycosides fraction on the in vitro digestibility of emulsion systems

Food hydrocolloids, v.42 pt.1, 2014년, pp.196 - 203  

Yang, D. ,  Wang, X.Y. ,  Ji, C.M. ,  Lee, K.T. ,  Shin, J.A. ,  Lee, E.S. ,  Hong, S.T.

Abstract AI-Helper 아이콘AI-Helper

The objective of this study was to investigate the influence of Ginkgo biloba extracts (GBE) and of their flavonoid glycosides fraction (FA) on the in vitro digestibility of emulsion systems. A soybean oil-in-water emulsion (10 wt% oil) was prepared using GBE or FA particles as emulsifiers. We showe...

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