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

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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

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