Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil https://www.biorxiv.org/content/10.1101/2022.11.18.517034v1?med=mas
Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil https://www.biorxiv.org/content/10.1101/2022.11.18.517034v1?med=mas