Impact of cod skin peptide-ι-carrageenan conjugates prepared via the Maillard reaction on the physical and oxidative stability of Antarctic krill oil emulsions-Reference-Cited by-同舟云学术

Impact of cod skin peptide-ι-carrageenan conjugates prepared via the Maillard reaction on the physical and oxidative stability of Antarctic krill oil emulsions

Published:2024-03 Issue: Volume:21 Page:101130
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Han Lingyu,Zhai Ruiyi,Shi Ruitao,Hu Bing,Yang Jixin,Xu Zhe,Ma Kun,Li Yingmei,Li Tingting

Publisher

Elsevier BV

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