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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Bioinformatically Predicted Antioxidant Peptides Derived from Plant, Microbial, and Marine Protein Sources: Effects on the Oxidative Stability of Low Fat Emulsion at pH 4 and Mayonnaise
Yesiltas, B., Sanchez, E. V., García Moreno, P. J., Hegelund Olsen, T., Marcatili, P., Gregersen Echers, S., Hansen, E. B. & Jacobsen, C., 1 sep. 2021.
Publikation: Konferencebidrag uden forlag/tidsskrift › Konferenceabstrakt til konference › Forskning › peer review

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

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Bioinformatically Predicted Antioxidant Peptides Derived from Plant, Microbial, and Marine Protein Sources: Effects on the Oxidative Stability of Low Fat Emulsion at pH 4 and Mayonnaise