Oxidation in fish oil-enriched mayonnaise: 3. assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | European Food Research and Technology |
| Volume | 211 |
| Pages (from-to) | 86-98 |
| Number of pages | 13 |
| ISSN | 1438-2377 |
| Publication status | Published - 2000 |
ID: 7762338