Physical and oxidative stability of 5% fish oil-in-water emulsions stabilized by potato peptides predicted by bioinformatics

P.J. García-Moreno, E.B. Hansen, M.L. Andersen, P. Marcatili, C. Jacobsen

Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

68 Downloads (Pure)
Original languageEnglish
Publication date2018
Publication statusPublished - 2018
Event2nd International Symposium on Lipid Oxidation and Antioxidants - Graz, Austria
Duration: 4 Jun 20186 Jun 2018
Conference number: 2

Conference

Conference2nd International Symposium on Lipid Oxidation and Antioxidants
Number2
CountryAustria
CityGraz
Period04/06/201806/06/2018

Activities

  • 1 Conference presentations

Physical and oxidative stability of 5% fish oil-in-water emulsions stabilized with potato peptides predicted by bioinformatics

Pedro Jesús García Moreno (Guest lecturer)

4 Jun 2018

Activity: Talks and presentationsConference presentations

File

Cite this

García-Moreno, P. J., Hansen, E. B., Andersen, M. L., Marcatili, P., & Jacobsen, C. (2018). Physical and oxidative stability of 5% fish oil-in-water emulsions stabilized by potato peptides predicted by bioinformatics. Abstract from 2nd International Symposium on Lipid Oxidation and Antioxidants, Graz, Austria.