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Lipid oxidation in fish oil enriched mayonnaise:calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration
- Source :
- Jacobsen , C , Hartvigsen , K , Thomsen , M K , Hansen , L F , Lund , P , Skibsted , L H , Hølmer , G , Adler-Nissen , J & Meyer , A S 2001 , ' Lipid oxidation in fish oil enriched mayonnaise : calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration ' , Journal of Agricultural and Food Chemistry , vol. 49 , no. 2 , pp. 1009-1019 . <
- Publication Year :
- 2001
Details
- Database :
- OAIster
- Journal :
- Jacobsen , C , Hartvigsen , K , Thomsen , M K , Hansen , L F , Lund , P , Skibsted , L H , Hølmer , G , Adler-Nissen , J & Meyer , A S 2001 , ' Lipid oxidation in fish oil enriched mayonnaise : calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration ' , Journal of Agricultural and Food Chemistry , vol. 49 , no. 2 , pp. 1009-1019 . <
- Notes :
- English
- Publication Type :
- Electronic Resource
- Accession number :
- edsoai.on1322556152
- Document Type :
- Electronic Resource