Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitleOxidation in fish oil-enriched mayonnaise3. Assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis.AuthorsJacobsen, C.; Hartvigsen, Karsten; Lund, Pia; Thomsen, Marianne K.; Skibsted, Leif H.; Adler-Nissen, Jens; Hølmer, Gunhild; Meyer, Anne S.PublicationEuropean Food Research & Technology, 2000, Vol 211, Issue 2, p86ISSN1438-2377Publication typeArticleDOI10.1007/s002179900132