Physical and oxidative stability of fish oil-in-water emulsions stabilized with fish protein hydrolysates

出版年份 2016 全文链接

标题

作者

关键词

Omega-3, Fish protein hydrolysates, Oil-in-water emulsions, Physical stability, Oxidative stability

出版物

Volume 203, Issue -, Pages 124-135

出版商

Elsevier BV

发表日期

2016-02-10

DOI

10.1016/j.foodchem.2016.02.073

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