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Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions.

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第一作者： Jeimmy Lizeth,Ospina-Quiroga

第一单位： Department of Chemical Engineering, University of Granada, 18071 Granada, Spain.

作者： Jeimmy Lizeth,Ospina-Quiroga ^[1] ; Pedro J,García-Moreno ^[1] ; Antonio,Guadix ^[1] ; Emilia M,Guadix ^[1] ; María Del Carmen,Almécija-Rodríguez ^[1] ; Raúl,Pérez-Gálvez ^[1]

作者单位： Department of Chemical Engineering, University of Granada, 18071 Granada, Spain. ^[1]

关键词 DPPH scavenging activity O/W emulsion antioxidant iron (II)-chelating activity lipid oxidation physical stability protein hydrolysates

DOI 10.3390/antiox11081612

PMID 36009330

发布时间 2022-08-30

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Antioxidants (Basel, Switzerland)

2022年11卷8期

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2022年11卷8期

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Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions.

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Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions.

Antioxidants (Basel, Switzerland)

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Antioxidants (Basel, Switzerland)

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