Oxidation in fish oil-enriched mayonnaise 3 : Assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis

Charlotte Jacobsen, Karsten Hartvigsen, Pia Lund, M.K. Thomsen, L.H. Skibsted, Jens Adler-Nissen, Gunhild Kofoed Hølmer, Anne S. Meyer

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalEuropean Food Research and Technology
Pages (from-to)86-98
Publication statusPublished - 2000

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