Oxidation in fish oil enriched mayonnaise: ascorbic acid and low pH increase oxidative deterioration.

No abstract is available for this paper.

• Publication year

  2001

• Venue

  Journal of Agricultural and Food Chemistry

• Publication date

  2001-07-03

• Fields of study

  Medicine, Chemistry, Environmental Science

• Identifiers
  DOI 10.1021/JF001253EPMID 11513694
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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