TY  - JOUR 
AU  - Yesiltas, Betül
AU  - García Moreno, Pedro Jesús
PY  - 2022
UR  - http://hdl.handle.net/10481/75118
AB  - In this study, we used a combination of quantitative proteomics and bioinformatic prediction for identifying
novel antioxidant peptides. Thirty-five peptides from potato, seaweed, microbial, and spinach proteins were
investigated. Based on high DPPH...
LA  - eng
PB  - Elsevier
KW  - Lipid oxidation
KW  - Low fat emulsions
KW  - Bioactive peptides
KW  - Bioinformatics
KW  - Secondary structure
KW  - SRCD
TI  - Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions
DO  - 10.1016/j.foodchem.2022.132699
ER  -