Yesiltas, B.; GarcÃa-Moreno, P.J.; Mikkelsen, R.K.; Echers, S.G.; Hansen, D.K.; Greve-Poulsen, M.; Hyldig, G.; Hansen, E.B.; Jacobsen, C.
Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream. Antioxidants 2023, 12, 1622.
https://doi.org/10.3390/antiox12081622
AMA Style
Yesiltas B, GarcÃa-Moreno PJ, Mikkelsen RK, Echers SG, Hansen DK, Greve-Poulsen M, Hyldig G, Hansen EB, Jacobsen C.
Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream. Antioxidants. 2023; 12(8):1622.
https://doi.org/10.3390/antiox12081622
Chicago/Turabian Style
Yesiltas, Betül, Pedro J. GarcÃa-Moreno, Rasmus K. Mikkelsen, Simon Gregersen Echers, Dennis K. Hansen, Mathias Greve-Poulsen, Grethe Hyldig, Egon B. Hansen, and Charlotte Jacobsen.
2023. "Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream" Antioxidants 12, no. 8: 1622.
https://doi.org/10.3390/antiox12081622
APA Style
Yesiltas, B., GarcÃa-Moreno, P. J., Mikkelsen, R. K., Echers, S. G., Hansen, D. K., Greve-Poulsen, M., Hyldig, G., Hansen, E. B., & Jacobsen, C.
(2023). Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream. Antioxidants, 12(8), 1622.
https://doi.org/10.3390/antiox12081622
