Oxidation in fish oil-enriched mayonnaise: 3. assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Originalsprog | Engelsk |
---|---|
Tidsskrift | European Food Research and Technology |
Vol/bind | 211 |
Sider (fra-til) | 86-98 |
Antal sider | 13 |
ISSN | 1438-2377 |
Status | Udgivet - 2000 |
ID: 7762338