Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions

  1. Yesiltas, B.
  2. García-Moreno, P.J.
  3. Gregersen, S.
  4. Olsen, T.H.
  5. Jones, N.C.
  6. Hoffmann, S.V.
  7. Marcatili, P.
  8. Overgaard, M.T.
  9. Hansen, E.B.
  10. Jacobsen, C.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2022

Alea: 385

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2022.132699 GOOGLE SCHOLAR lock_openSarbide irekia editor

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus