Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil

  1. Bjørlie, M.
  2. Yesiltas, B.
  3. García-Moreno, P.J.
  4. Espejo-Carpio, F.J.
  5. Rahmani-Manglano, N.E.
  6. Guadix, E.M.
  7. Jafarpour, A.
  8. Hansen, E.B.
  9. Marcatili, P.
  10. Overgaard, M.T.
  11. Gregersen Echers, S.
  12. Jacobsen, C.
Aldizkaria:
Food Chemistry Advances

ISSN: 2772-753X

Argitalpen urtea: 2023

Alea: 3

Mota: Artikulua

DOI: 10.1016/J.FOCHA.2023.100441 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus