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Journal: FoodsVolume: 14Number: 1974
Article: Effect of Combining Surfactants with Potato Protein Hydrolysates on Their Emulsifying and Antioxidant Properties in Fish-Oil-in-Water Emulsions
- Authors:
- Cansu Yay1,2,
- Betül Yesiltas2,* and
- Charlotte Jacobsen2
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