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

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*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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Food Science