Oxidation in fish oil-enriched mayonnaise: 3. assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis

C. Jacobsen; K. Hartvigsen; P. Lund; M. K. Thomsen; L. H. Skibsted; J. Adler-Nissen; G. Hølmer; A. S. Meyer

Oxidation in fish oil-enriched mayonnaise: 3. assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis

C. Jacobsen, K. Hartvigsen, P. Lund, M. K. Thomsen, L. H. Skibsted, J. Adler-Nissen, G. Hølmer, A. S. Meyer

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

71 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	European Food Research and Technology
Vol/bind	211
Sider (fra-til)	86-98
Antal sider	13
ISSN	1438-2377
Status	Udgivet - 2000

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http://link.springer.de/link/service/journals/00217/papers/0211002/02110086.pdf

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Citationsformater

Jacobsen, C., Hartvigsen, K., Lund, P., Thomsen, M. K., Skibsted, L. H., Adler-Nissen, J., Hølmer, G., & Meyer, A. S. (2000). Oxidation in fish oil-enriched mayonnaise: 3. assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis. European Food Research and Technology, 211, 86-98. http://link.springer.de/link/service/journals/00217/papers/0211002/02110086.pdf

Oxidation in fish oil-enriched mayonnaise: 3. assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis. / Jacobsen, C.; Hartvigsen, K.; Lund, P. et al.
I: European Food Research and Technology, Bind 211, 2000, s. 86-98.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

Jacobsen, C, Hartvigsen, K, Lund, P, Thomsen, MK, Skibsted, LH, Adler-Nissen, J, Hølmer, G & Meyer, AS 2000, 'Oxidation in fish oil-enriched mayonnaise: 3. assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis', European Food Research and Technology, bind 211, s. 86-98. <http://link.springer.de/link/service/journals/00217/papers/0211002/02110086.pdf>

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title = "Oxidation in fish oil-enriched mayonnaise: 3. assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis",

author = "C. Jacobsen and K. Hartvigsen and P. Lund and Thomsen, {M. K.} and Skibsted, {L. H.} and J. Adler-Nissen and G. H{\o}lmer and Meyer, {A. S.}",

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T2 - 3. assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis

AU - Jacobsen, C.

AU - Hartvigsen, K.

AU - Lund, P.

AU - Thomsen, M. K.

AU - Skibsted, L. H.

AU - Adler-Nissen, J.

AU - Hølmer, G.

AU - Meyer, A. S.

PY - 2000

Y1 - 2000

M3 - Journal article

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VL - 211

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EP - 98

JO - European Food Research and Technology

JF - European Food Research and Technology

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