Journal Article

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

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

Food Chemistry · Vol. 426 · pp. 136498 · 2023

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Abstract

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Bibliographic Information

Journal	Food Chemistry
Publisher	Elsevier
Publication Date	2023-11-01
Publication Year	2023
Volume	426
Pages	136498
Document Type	Journal Article
eISSN	0308-8146
DOI	10.1016/j.foodchem.2023.136498
Subject	Agricultural and Biological Sciences

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NARA Access Coverage	1976-07-01~Current
Journal Homepage	https://www.sciencedirect.com/science/journal/03088146
Publisher Page	Open Publisher Page

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