Oxidation mechanisms in real food emulsions: Oil-water partition coefficients of selected volatile off-flavor compounds in mayonnaise

European Food Research and Technology

Volumn 208, Issue 5-6, 1999, Pages 317-327

  Jacobsen, Charlotte ^a   Meyer, Anne S ^a   Adler Nissen, Jens ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Ascorbic acid; Emulsifier; Off flavor compounds; Oil water partition coefficients; Tocopherol

Indexed keywords

EID: 53149105915     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050423     Document Type: Article

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