Lipid oxidation in fish oil enriched mayonnaise : Calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration
- Charlotte Jacobsen
- , Karsten Hartvigsen
- , Mikael Holm Thomsen
- , L.F. Hansen
- , Pia Lund
- , L.H. Skibsted
- , Gunhild Kofoed Hølmer
- , Jens Adler-Nissen
- , Anne S. Meyer
Research output: Contribution to journal › Journal article › Research › peer-review