Mechanism of initiation of oxidation in mayonnaise enriched with fish oil as studied by electron spin resonance spectroscopy

✍ Scribed by Marianne K. Thomsen; Charlotte Jacobsen; L. H. Skibsted

• Publisher: Springer
• Year: 2000
• Tongue: English
• Weight: 94 KB
• Volume: 211
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/s002170000199