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

Betül Yesiltas, Pedro Jesus García Moreno, Ann-Dorit Moltke Sørensen, Alyssa Maria Soria Caindec, Grethe Hyldig, Sampson Anankanbil, Zheng Guo, Charlotte Jacobsen*

*Corresponding author for this work

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Chemistry

Agricultural and Biological Sciences