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

Betül Yesiltas*, Elisa Verona Sanchez, Pedro Jesús García Moreno, Tobias Hegelund Olsen, Paolo Marcatili, Simon Gregersen Echers, Egon Bech Hansen, Charlotte Jacobsen

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Publikation: Konferencebidrag uden forlag/tidsskriftKonferenceabstrakt til konferenceForskningpeer review

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