Physical and oxidative stability of fish oil-in-water emulsions fortified with enzymatic hydrolysates from common carp (Cyprinus carpio) roe

  1. Ghelichi, S.
  2. Sørensen, A.-D.M.
  3. García-Moreno, P.J.
  4. Hajfathalian, M.
  5. Jacobsen, C.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Ano de publicación: 2017

Volume: 237

Páxinas: 1048-1057

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2017.06.048 GOOGLE SCHOLAR

Obxectivos de Desenvolvemento Sustentable

Fonte de datos: Scopus