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Oxidation in fish oil-enriched mayonnaise: 4. Effect of tocopherol concentration on oxidative deterioration.
- Published in:
- European Food Research & Technology, 2001, v. 212, n. 3, p. 308, doi. 10.1007/s002170000251
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- Article
Mechanism of initiation of oxidation in mayonnaise enriched with fish oil as studied by electron spin resonance spectroscopy.
- Published in:
- European Food Research & Technology, 2000, v. 211, n. 6, p. 381, doi. 10.1007/s002170000199
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- Publication type:
- Article
Oxidation in fish oil-enriched mayonnaise3. Assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis.
- Published in:
- European Food Research & Technology, 2000, v. 211, n. 2, p. 86, doi. 10.1007/s002179900132
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- Article