Oxidation in fish oil-enriched mayonnaise: 4. Effect of tocopherol concentration on oxidative deterioration - Concepedia

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Oxidation in fish oil-enriched mayonnaise: 4. Effect of tocopherol concentration on oxidative deterioration

63

Citations

3

References

2001

Year

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

European Food Research and Technology

Food ChemistryOxidative DeteriorationEnvironmental EngineeringDegradation ReactionTocopherol ConcentrationFish Oil-enriched MayonnaiseChemical ContaminantOxidative Stress

References

	Year	Citations

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