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The influence of applewood polyphenols on the oxidative stability of mayonnaise

Hannes Withouck1, Axel Paelinck2, Lore Gheysen3

  • 1Biochemical Innovation Team Odisee (BIT-O), Department Chemistry, Odisee University College, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium; Meat Technology & Science of Protein-rich Foods (MTSP), Department M2S, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven - Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium.

Food Chemistry
|November 23, 2025
PubMed

Keywords:
ApplewoodLipid oxidationMayonnaisePolyphenols

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