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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dc.contributor.authorHong, Bovie
dc.contributor.departmentChalmers tekniska högskola / Institutionen för life sciencessv
dc.contributor.departmentChalmers University of Technology / Department of Life Sciencesen
dc.contributor.examinerUndeland, Ingrid
dc.date.accessioned2023-08-17T08:48:02Z
dc.date.available2023-08-17T08:48:02Z
dc.date.issued2023
dc.date.submitted2023
dc.identifier.coursecodeBBTX03
dc.identifier.urihttp://hdl.handle.net/20.500.12380/306913
dc.language.isoeng
dc.setspec.uppsokLifeEarthScience
dc.subjectlipid oxidation, fish by-products, valorization, natural antioxidant, berry pomace, volatile aldehyde, simulated gastrointestinal digestion
dc.titleLipid oxidation and in vitro protein digestibility in new protein ingredients from herring (Clupea harengus) co products produced with lingonberry press cake
dc.type.degreeExamensarbete för masterexamensv
dc.type.degreeMaster's Thesisen
dc.type.uppsokH
local.programmeBiotechnology (MPBIO), MSc
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