Open Access

Figure 5.

thumbnail

Download original image

 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.

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.