Lipid oxidation in fish oil enriched mayonnaise: calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 49 |
| Issue number | 2 |
| Pages (from-to) | 1009-1019 |
| Number of pages | 6 |
| ISSN | 0021-8561 |
| Publication status | Published - 2001 |
ID: 7775702