Emulsion and Surface-Active Properties of Fish Solubles Based on Direct Extraction and after Hydrolysis of Atlantic Cod and Atlantic Salmon Backbones

Peer reviewed, Journal article

Published version

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foods-10-00038+-+Steinsholm+et+al.pdf (1.282Mb)

URI

https://hdl.handle.net/11250/2722852

Date

2021

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Original version

Foods. 2021, 10 (1), 1-13.   10.3390/foods10010038

Journal

Foods