Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water emulsions (pH 4) and fish oil-enriched mayonnaise
| Autor: | 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 |
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| Zdroj: | In Food Chemistry 15 November 2023 426 |
| Databáze: | ScienceDirect |
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