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Utilization of Potato Proteins and Peptides as Emulsifiers in the Micro Encapsulation of Fish Oil
Utilization of Potato Proteins and Peptides as Emulsifiers in the Micro Encapsulation of Fish Oil
2021
Mads Bjørlie
Betül Yesiltas
Pedro Jesús García Moreno
Espejo-Carpio Javier
Emilia Gaudix
Ali Jafarpour
Egon Bech Hansen
Paolo Marcatili
Charlotte Jacobsen
Simon Gregersen
Keywords:
Fish oil
Chemistry
Micro-encapsulation
Food science
Correction
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