Physical and oxidative stability of fish oil-in-water emulsions fortified with enzymatic hydrolysates from common carp (Cyprinus carpio) roe.
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| Description | scientific article published on 9 June 2017 |
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author: Pedro Jesús García Moreno Ann-Dorit Moltke Sørensen Charlotte Jacobsen |
| Publication date | June 9, 2017 |
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