Influence of emulsifier type on lipid oxidation in fish oil-en riched light mayonnaise

European Journal of Lipid Science and Technology

Volumn 112, Issue 9, 2010, Pages 1012-1023

  Sørensen, Ann Dorit Moltke ^a   Nielsen, Nina Skall ^a   Hyldig, Grethe ^a   Jacobsen, Charlotte ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Egg yolk; Fish oil; Light mayonnaise; Lipid oxidation; Milk protein

Indexed keywords

EID: 77956899723     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.200900288     Document Type: Article

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