Oxidation mechanisms in real food emulsions : Oil-water partition coefficients of selected volatile off-flavor compounds in mayonnaise

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalEuropean Food Research and Technology: international journal of food research and technology
Volume208
Pages (from-to)317-327
ISSN1438-2377
Publication statusPublished - 1999

Cite this