Antioxidative properties of fish roe peptides combined with polyphenol on the fish oil oleogel
Author:
Affiliation:
1. College of Food Science, Fujian Agriculture and Forestry University Fuzhou, Fujian China
2. Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing and Nutrition Fuzhou, Fujian China
Funder
Natural Science Foundation of Fujian Province
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12336
Reference48 articles.
1. State of the art paper Application of polyunsaturated fatty acids in internal medicine: beyond the established cardiovascular effects
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4. Fish, a Mediterranean source of n-3 PUFA: benefits do not justify limiting consumption
5. Quality assessment of large yellow croaker (Larimichthys crocea) roe oil before and after refining
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