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

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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

Cited by 2 publications

References 38 publications

A homo-FRET assay for patatin-specific proteolytic activity

A homo-FRET assay for patatin-specific proteolytic activity

Lipid oxidation in emulsions: New insights from the past two decades

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