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Oxidative stabilization of mixed mayonnaises made with linseed oil and saturated medium-chain triglyceride oil

Piret Raudsepp1, Dagmar A Brüggemann2, Aufried Lenferink3

  • 1Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.

Food Chemistry
|January 22, 2014
PubMed

Keywords:
ESROxygen consumptionPeroxide valueRaman confocal microspectrometryα-Tocopherol

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