Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions

Betül Yesiltas*, Pedro Jesús García Moreno, Simon Gregersen Echers, Tobias Hegelund Olsen, Nykola C Jones, Søren Vrønning Hoffmann, Paolo Marcatili, Michael Toft Overgaard, Egon Bech Hansen, Charlotte Jacobsen

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Agricultural and Biological Sciences

Biochemistry, Genetics and Molecular Biology