Effect of Ascorbic Acid on Iron Release from the Emulsifier Interface and on the Oxidative Flavor Deterioration in Fish Oil Enriched Mayonnaise

✍ Scribed by Jacobsen, Charlotte; Adler-Nissen, Jens; Meyer, Anne S.

• Book ID: 127079929
• Publisher: American Chemical Society
• Year: 1999
• Tongue: English
• Weight: 187 KB
• Volume: 47
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf990241u