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	1.	Oxidative processes during enzymatic hydrolysis of cod protein and their influence on antioxidant and immunomodulating ability. [electronic resource] by Halldorsdottir, Sigrun M Sveinsdottir, Holmfridur Freysdottir, Jona Kristinsson, Hordur G Producer: 20140213 In: Food chemistry vol. 142 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	The effect of natural antioxidants on haemoglobin-mediated lipid oxidation during enzymatic hydrolysis of cod protein. [electronic resource] by Halldorsdottir, Sigrun M Kristinsson, Hordur G Sveinsdottir, Holmfridur Thorkelsson, Gudjon Hamaguchi, Patricia Y Producer: 20140103 In: Food chemistry vol. 141 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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