Oxidative stability of mayonnaise and milk drink produced with structured lipids based on fish oil and caprylic acid

Author: Timm-Heinrich Maike   Xu Xuebing   Skall Nielsen Nina   Jacobsen Charlotte  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.219, Iss.1, 2004-06, pp. : 32-41

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