Anti- and pro-oxidative effect of fresh and freeze-dried vegetables during storage of mayonnaise
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-015-1897-x.pdf
Reference34 articles.
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4. Dupree JA, Savage GP (2001) Physical and flavor stability of mayonnaise. Trends Food Sci Technol 12:157–163
5. Haila H, Heinonen M (1994) Action of β-carotene on purified rapeseed oil during light storage. Food Sci Technol 27:573–577
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