Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water emulsions (pH 4) and fish oil-enriched mayonnaise

  1. Varona, E.
  2. García-Moreno, P.J.
  3. Gregersen Echers, S.
  4. Olsen, T.H.
  5. Marcatili, P.
  6. Guardiola, F.
  7. Overgaard, M.T.
  8. Hansen, E.B.
  9. Jacobsen, C.
  10. Yesiltas, B.
Zeitschrift:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Datum der Publikation: 2023

Ausgabe: 426

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2023.136498 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus