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Mechanism of initiation of oxidation in mayonnaise enriched with fish oil as studied by electron spin resonance spectroscopy
- Source :
- Thomsen , M K , Jacobsen , C & Skibsted , L H 2000 , ' Mechanism of initiation of oxidation in mayonnaise enriched with fish oil as studied by electron spin resonance spectroscopy ' , European Food Research and Technology , vol. 211 , pp. 381-386 . <
- Publication Year :
- 2000
Details
- Database :
- OAIster
- Journal :
- Thomsen , M K , Jacobsen , C & Skibsted , L H 2000 , ' Mechanism of initiation of oxidation in mayonnaise enriched with fish oil as studied by electron spin resonance spectroscopy ' , European Food Research and Technology , vol. 211 , pp. 381-386 . <
- Notes :
- English
- Publication Type :
- Electronic Resource
- Accession number :
- edsoai.on1322555066
- Document Type :
- Electronic Resource