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 Citations (Scopus)
    Original languageEnglish
    JournalJournal of Agricultural and Food Chemistry
    Volume49
    Issue number2
    Pages (from-to)1009-1019
    Number of pages6
    ISSN0021-8561
    Publication statusPublished - 2001

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