Studies on Chemical and Physical Stability of Mayonnaise Prepared from Enzymatically Interesterified Corn Oil-Based Designer Lipids

Autor:	Harsh B. Jadhav, Parag Gogate, Uday Annapure
Rok vydání:	2022
Předmět:	Chemistry (miscellaneous) Organic Chemistry Food Science Analytical Chemistry
Zdroj:	ACS Food Science & Technology. 2:359-367
ISSN:	2692-1944
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1cc572fcde477f5fb4e75796db43487d https://doi.org/10.1021/acsfoodscitech.1c00442 Zobrazit plný text záznamu