Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability
- Yesiltas, B.
- García-Moreno, P.J.
- Sørensen, A.-D.M.
- Soria Caindec, A.M.
- Hyldig, G.
- Anankanbil, S.
- Guo, Z.
- Jacobsen, C.
Revue:
Food Chemistry
ISSN: 1873-7072, 0308-8146
Année de publication: 2021
Volumen: 341
Type: Article
