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American Chemical Society, Journal of Agricultural and Food Chemistry, 8(49), p. 3947-3956, 2001

DOI: 10.1021/jf001253e

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Oxidation in Fish Oil Enriched Mayonnaise:  Ascorbic Acid and Low pH Increase Oxidative Deterioration

Journal article published in 2001 by Charlotte Jacobsen, Maike Timm, Anne S. Meyer ORCID
This paper was not found in any repository; the policy of its publisher is unknown or unclear.
This paper was not found in any repository; the policy of its publisher is unknown or unclear.

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