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Bioinformatically predicted emulsifying peptides and pota... | ResearchHub
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Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil
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Authors
Mads Bjørlie
12 more
Mads Bjørlie
•
Nor Rahmani-Manglano
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•
Charlotte Jacobsen
Published
November 20, 2022
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Preprint Server
Topics
Biology
Biochemistry
Chemistry
Engineering
Bioengineering
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DOI
10.1101/2022.11.18.517034
License
cc-no
Supporters
Support the authors with ResearchCoin
Tip RSC
Preprint Server
Topics
Biology
Biochemistry
Chemistry
Engineering
Bioengineering
Show all topics
DOI
10.1101/2022.11.18.517034
License
cc-no
