Oxidation in Fish Oil Enriched Mayonnaise: Ascorbic Acid and Low pH Increase Oxidative Deterioration
Author:
Affiliation:
1. Department of Seafood Research, Danish Institute for Fisheries Research, Building 221, Technical University of Denmark, DK-2800 Lyngby, Denmark
2. Biocentrum-DTU, Building 221, Technical University of Denmark, 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/jf001253e
Reference24 articles.
1. Frankel, E. N.Lipid Oxidation; The Oily Press: Dundee, Scotland, 1998.
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