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pro vyhledávání: '"Linderborg, Annelie Damerau"'
Autor:
Linderborg, Annelie Damerau, Sari A. Mustonen, Dorota Ogrodowska, Laura Varjotie, Waldemar Brandt, Oskar Laaksonen, Małgorzata Tańska, Kaisa M.
Publikováno v:
Molecules; Volume 27; Issue 11; Pages: 3553
Fortification of foods with fish oil rich in n–3 fatty acids improves the nutritional value, but creates challenges with flavor and oxidative stability, especially during storage. Pea, soy, and sunflower proteins were used in combination with whey
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::e46b1168f444ce3d9c32319dfa54d6e6
