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Evaluation of primary and secondary oxidation products in fish oil-in-water emulsions: Effect of metal-complexing peptides and protein hydrolysates.
Irankunda, Rachel; Bjørlie, Mads; Yesiltas, Betül; Muhr, Laurence; Canabady-Rochelle, Laetitia; Jacobsen, Charlotte.
Afiliação
  • Irankunda R; Université de Lorraine, CNRS, LRGP, F-54000 Nancy, France. Electronic address: rachel.irankunda@univ-lorraine.fr.
  • Bjørlie M; Technical University of Denmark, Lyngby, Denmark. Electronic address: mabjo@food.dtu.dk.
  • Yesiltas B; Technical University of Denmark, Lyngby, Denmark. Electronic address: betye@food.dtu.dk.
  • Muhr L; Université de Lorraine, CNRS, LRGP, F-54000 Nancy, France. Electronic address: Laurence.muhr@univ-lorraine.fr.
  • Canabady-Rochelle L; Université de Lorraine, CNRS, LRGP, F-54000 Nancy, France. Electronic address: laetitia.canabady-rochelle@univ-lorraine.fr.
  • Jacobsen C; Technical University of Denmark, Lyngby, Denmark. Electronic address: chja@food.dtu.dk.
Food Chem ; 439: 138042, 2024 May 01.
Article em En | MEDLINE | ID: mdl-38100881
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Hidrolisados de Proteína / Óleos de Peixe Idioma: En Revista: Food Chem Ano de publicação: 2024 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Hidrolisados de Proteína / Óleos de Peixe Idioma: En Revista: Food Chem Ano de publicação: 2024 Tipo de documento: Article