Dynamic Headspace Gas Chromatography/Mass Spectrometry Characterization of Volatiles Produced in Fish Oil Enriched Mayonnaise during Storage
Author:
Affiliation:
1. Department of Biochemistry and Nutrition, Centre for Advanced Food Studies, Technical University of Denmark, Building 224, DK-2800 Lyngby, Denmark
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf991385b
Reference29 articles.
1. Lipid oxidation in food emulsions
2. Strategies for manipulating the prooxidative/antioxidative balance of foods to maximize oxidative stability
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