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

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 journal › Journal article › Research › peer-review

Original language	English
Journal	Journal of Agricultural and Food Chemistry
Volume	47
Pages (from-to)	4917-4926
ISSN	0021-8561
Publication status	Published - 2000

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@article{f3c821240d684653b7d62e0ceb6a4bf9,

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

keywords = "R{\aa}vare- og produktteknologi",

author = "Charlotte Jacobsen and Meyer, {Anne S.} and Jens Adler-Nissen",

year = "2000",

language = "English",

volume = "47",

pages = "4917--4926",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

}

TY - JOUR

T1 - Effect of ascorbic acid on iron release from the emulsifier interface and on the oxidative flavor deterioration in fish oil enriched mayonnaise

AU - Jacobsen, Charlotte

AU - Meyer, Anne S.

AU - Adler-Nissen, Jens

PY - 2000

Y1 - 2000

KW - Råvare- og produktteknologi

M3 - Journal article

SN - 0021-8561

VL - 47

SP - 4917

EP - 4926

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

ER -