Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability

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  • Betül Yesiltas, Division of Food Technology, National Food Institute, Technical University of Denmark
  • ,
  • Pedro J. Garcia-Moreno, Division of Food Technology, National Food Institute, Technical University of Denmark, University of Granada
  • ,
  • Ann-Dorit Moltke Sørensen, Danmarks Tekniske Universitet, Danmark
  • Alyssa M. Soria Caindec, DTU
  • ,
  • Grethe Hyldig, Danmarks Tekniske Universitet, Danmark
  • Sampson Anankanbil
  • ,
  • Zheng Guo
  • Charlotte Jacobsen, DTU, Danmark
OriginalsprogEngelsk
Artikelnummer128141
TidsskriftFood Chemistry
Vol/bind341
NummerPart 2
Antal sider11
ISSN0308-8146
DOI
StatusUdgivet - mar. 2021

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