Mechanism of initiation of oxidation in mayonnaise enriched with fish oil as studied by electron spin resonance spectroscopy

European Food Research and Technology

Volumn 211, Issue 6, 2000, Pages 381-386

  Thomson, Marianne K ^a   Jacobsen, Charlotte ^b   Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

EDTA; Egg yolk; Electron spin resonance; Fish oil; Iron; Mayonnaise; Oxidation; Spin trapping

Indexed keywords

EID: 52849103207     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170000199     Document Type: Article

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