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Egg white hydrolysate inhibits oxidation in mayonnaise and a model system

Hideaki Kobayashi1,2, Ryou Sasahara1, Shoichi Yoda1

  • 1a Institute of Technology R&D Div. , Kewpie Corporation, Chofu , Japan.

Bioscience, Biotechnology, and Biochemistry
|May 10, 2017
PubMed

Keywords:
chelateegg whitehydrolysatemayonnaiseoxidation

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