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Effect of yoghurt peptides on formation of 1-penten-3-ol in fish oil enriched milk during storage at 2°C. M: Milk, FO: Milk with 0.5% fish oil, RO: Milk with 0.5% rapeseed oil, < 3 kDa: peptides smaller than 3 kDa, 3-10 kDa: peptides from the 3-10 kDa fraction, CPP: caseinophosphopeptides. Reprinted from Farvin KHS, Baron CP, Nielsen NS, Jacobsen C (2010). Antioxidant activity of yoghurt peptides: Part 1 – in vitro assays and evaluation in ω-3 enriched milk. Food Chem 123: 1081-9 with permission from Elsevier.
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