Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water emulsions (pH 4) and fish oil-enriched mayonnaise
- Varona, E.
- García-Moreno, P.J.
- Gregersen Echers, S.
- Olsen, T.H.
- Marcatili, P.
- Guardiola, F.
- Overgaard, M.T.
- Hansen, E.B.
- Jacobsen, C.
- Yesiltas, B.
Journal:
Food Chemistry
ISSN: 1873-7072, 0308-8146
Year of publication: 2023
Volume: 426
Type: Article