JOURNAL ARTICLE

Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water emulsions (pH 4) and fish oil-enriched mayonnaise

Keywords:
Chemistry Emulsion Antioxidant Fish oil Lipid oxidation Chelation Food science Peptide Fish <Actinopterygii> Chromatography Biochemistry Organic chemistry Biology Fishery

Metrics

16
Cited By
2.97
FWCI (Field Weighted Citation Impact)
41
Refs
0.90
Citation Normalized Percentile
Is in top 1%
Is in top 10%

Citation History

Topics

Protein Hydrolysis and Bioactive Peptides
Life Sciences →  Biochemistry, Genetics and Molecular Biology →  Molecular Biology
Aquaculture Nutrition and Growth
Life Sciences →  Agricultural and Biological Sciences →  Aquatic Science
Meat and Animal Product Quality
Life Sciences →  Agricultural and Biological Sciences →  Animal Science and Zoology

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