Lipid oxidation and in vitro protein digestibility in new protein ingredients from herring (Clupea harengus) co products produced with lingonberry press cake
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Examensarbete för masterexamen
Master's Thesis
Master's Thesis
Programme
Model builders
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Abstract
Description
Keywords
lipid oxidation, fish by-products, valorization, natural antioxidant, berry pomace, volatile aldehyde, simulated gastrointestinal digestion