Oxidation in fish oil-enriched mayonnaise: 3. assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | European Food Research and Technology |
Volume | 211 |
Pages (from-to) | 86-98 |
Number of pages | 13 |
ISSN | 1438-2377 |
Publication status | Published - 2000 |
ID: 7762338