Effect of ascorbic acid on iron release from the emulsifier interface and on the oxidative flavor deterioration in fish oil enriched mayonnaise

Charlotte Jacobsen, Anne S. Meyer, Jens Adler-Nissen

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalJournal of Agricultural and Food Chemistry
Pages (from-to)4917-4926
Publication statusPublished - 2000

Cite this