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Comprehensive profiling of lipid oxidation volatile compounds during storage of mayonnaise
Lipid oxidation is a primary cause of quality deterioration in mayonnaise that leads to a decrease in the nutritional and sensorial value. The evolution of volatile oxidation compounds in sunflower oil mayonnaise stored at varying temperatures for 92 days and the antioxidative effect of butylated hy...
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| Published in: | J Food Sci Technol |
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| Main Authors: | , , , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
Springer India
2019
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6706488/ https://ncbi.nlm.nih.gov/pubmed/31477979 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03876-6 |
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