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

Document Type

Article

Author

Varona, Elisa; García-Moreno, Pedro J.; Gregersen Echers, Simon; Olsen, Tobias H.; Marcatili, Paolo; Guardiola, Francesc; Overgaard, Michael T.; Hansen, Egon B.; Jacobsen, Charlotte; Yesiltas, Betül

Source

In Food Chemistry 15 November 2023 426

Subject

Language

ISSN

0308-8146

Online Access

Full Text (ScienceDirect) Web of Science JCR 저널정보 Scopus Find it@PNU

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