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Impact of cod skin peptide-ι-carrageenan conjugates prepare..:
Lingyu Han
;
Ruiyi Zhai
;
Ruitao Shi
...
http://www.sciencedirect.com/science/article/pii/S2590157524000178. , 2024
Link:
https://doi.org/10.1016/j.fochx.2024.101130
RT Journal T1 <Title>Impact of cod skin peptide-ι-carrageenan conjugates prepared via the Maillard reaction on the physical and oxidative stability of Antarctic krill oil emulsions</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:c6a6eb6484ef4d8bb114a7aa2b04d394&Exemplar=1&LAN=DE A1 Lingyu Han A1 Ruiyi Zhai A1 Ruitao Shi A1 Bing Hu A1 Jixin Yang A1 Zhe Xu A1 Kun Ma A1 Yingmei Li A1 Tingting Li PB Elsevier YR 2024 K1 Maillard reaction K1 Antarctic krill oil K1 Bioaccessibility K1 Microencapsulation K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://www.sciencedirect.com/science/article/pii/S2590157524000178 LK http://dx.doi.org/https://doi.org/10.1016/j.fochx.2024.101130 DO https://doi.org/10.1016/j.fochx.2024.101130 SF ELIB - SuUB Bremen
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