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Journal: Foods, 2025
Volume: 14
Number: 1974
Article:
Effect of Combining Surfactants with Potato Protein Hydrolysates on Their Emulsifying and Antioxidant Properties in Fish-Oil-in-Water Emulsions
Authors:
by
Cansu Yay, Betül Yesiltas and Charlotte Jacobsen
Link:
https://www.mdpi.com/2304-8158/14/11/1974
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