Oxidative stabilization of mixed mayonnaises made with...

Food Chemistry 2014 / 06 Vol. 152

Oxidative stabilization of mixed mayonnaises made with linseed oil and saturated medium-chain triglyceride oil

Raudsepp, Piret, Brüggemann, Dagmar A., Lenferink, Aufried, Otto, Cees, Andersen, Mogens L.
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Volume:
152
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2013.11.141
Date:
June, 2014
File:
PDF, 707 KB
english, 2014
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