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

Author:

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

Publication:

Food Chemistry

Publisher:

Elsevier

Date:

15 November 2023

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