Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability

  1. Yesiltas, B.
  2. García-Moreno, P.J.
  3. Sørensen, A.-D.M.
  4. Soria Caindec, A.M.
  5. Hyldig, G.
  6. Anankanbil, S.
  7. Guo, Z.
  8. Jacobsen, C.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Any de publicació: 2021

Volum: 341

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2020.128141 GOOGLE SCHOLAR

Objectius de Desenvolupament Sostenible

Font de les dades: Scopus