Oxidation in fish oil-enriched mayonnaise3. Assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis - Concepedia

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Oxidation in fish oil-enriched mayonnaise3. Assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis

77

Citations

0

References

2000

Year

Charlotte Jacobsen, Karsten Hartvigsen, Pia Lund, Marianne K. Thomsen, Leif H. Skibsted, Jens Adler‐Nissen, Gunhild Hølmer, Anne S. Meyer

European Food Research and Technology

Food ChemistryChemical CompositionFood AnalysisAnalytical ChemistryFish Oil-enriched Mayonnaise3Emulsion StructureEmulsion

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