Quality Characteristics of Jeju Premature Mandarin Mayonnaise-Reference-Cited by-同舟云学术

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Quality Characteristics of Jeju Premature Mandarin Mayonnaise

Published:2024-05-31 Issue:5 Volume:53 Page:493-499
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

An Leeseon¹^ORCID,Lee Minho¹,Ryu Soo-In²

Affiliation:

1. Department of Food Technology & Services, Eulji University

2. Seongnam Food R&D Support Center

Publisher

The Korean Society of Food Science and Nutrition

Link

https://pdf.medrang.co.kr/JKFN/2024/053/JKFN053-05-09.pdf

Reference38 articles.

1. AOCS. American Oil Chemists' Society. 7th ed. 2017. AOCS Official Method Cd 3d-63.

2. AOCS. American Oil Chemists' Society. 2003. AOCS Surplus Method Cd 8-53.

3. Bae HM, Oh MS. Effects of acetic acid concentration on rheological characteristics and emulsion stability of mayonnaise. Korean J Soc Food Sci. 1989. 5(1):9-13.

4. Baek HY. Hydrodistillation and characterization of volatile constituents of immature citrus (Citrus unsiu) from Jeju Island. Master's thesis. Korea University. 2022.

5. Antioxidant Determinations by the Use of a Stable Free Radical

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