Lipid oxidation in fish oil enriched mayonnaise: calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration

C. Jacobsen; K. Hartvigsen; M. K. Thomsen; L. F. Hansen; P. Lund; L. H. Skibsted; G. Hølmer; J. Adler-Nissen; A. S. Meyer

Lipid oxidation in fish oil enriched mayonnaise: calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration

C. Jacobsen, K. Hartvigsen, M. K. Thomsen, L. F. Hansen, P. Lund, L. H. Skibsted, G. Hølmer, J. Adler-Nissen, A. S. Meyer

97 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Journal of Agricultural and Food Chemistry
Vol/bind	49
Udgave nummer	2
Sider (fra-til)	1009-1019
Antal sider	6
ISSN	0021-8561
Status	Udgivet - 2001

Adgang til dokumentet

http://pubs.acs.org/isubscribe/journals/jafcau/jtext.cgi?jafcau/49/i02/abs/jf000729r.html

Citationsformater

Jacobsen, C., Hartvigsen, K., Thomsen, M. K., Hansen, L. F., Lund, P., Skibsted, L. H., Hølmer, G., Adler-Nissen, J., & Meyer, A. S. (2001). Lipid oxidation in fish oil enriched mayonnaise: calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration. Journal of Agricultural and Food Chemistry, 49(2), 1009-1019. http://pubs.acs.org/isubscribe/journals/jafcau/jtext.cgi?jafcau/49/i02/abs/jf000729r.html

Lipid oxidation in fish oil enriched mayonnaise : calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration. / Jacobsen, C.; Hartvigsen, K.; Thomsen, M. K. et al.

I: Journal of Agricultural and Food Chemistry, Bind 49, Nr. 2, 2001, s. 1009-1019.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

Jacobsen, C, Hartvigsen, K, Thomsen, MK, Hansen, LF, Lund, P, Skibsted, LH, Hølmer, G, Adler-Nissen, J & Meyer, AS 2001, 'Lipid oxidation in fish oil enriched mayonnaise: calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration', Journal of Agricultural and Food Chemistry, bind 49, nr. 2, s. 1009-1019. <http://pubs.acs.org/isubscribe/journals/jafcau/jtext.cgi?jafcau/49/i02/abs/jf000729r.html>

@article{6bfc51b0a1ba11ddb6ae000ea68e967b,

title = "Lipid oxidation in fish oil enriched mayonnaise: calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration",

author = "C. Jacobsen and K. Hartvigsen and Thomsen, {M. K.} and Hansen, {L. F.} and P. Lund and Skibsted, {L. H.} and G. H{\o}lmer and J. Adler-Nissen and Meyer, {A. S.}",

year = "2001",

language = "English",

volume = "49",

pages = "1009--1019",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

number = "2",

}

TY - JOUR

T1 - Lipid oxidation in fish oil enriched mayonnaise

T2 - calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration

AU - Jacobsen, C.

AU - Hartvigsen, K.

AU - Thomsen, M. K.

AU - Hansen, L. F.

AU - Lund, P.

AU - Skibsted, L. H.

AU - Hølmer, G.

AU - Adler-Nissen, J.

AU - Meyer, A. S.

PY - 2001

Y1 - 2001

M3 - Journal article

SN - 0021-8561

VL - 49

SP - 1009

EP - 1019

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 2

ER -