Unravelling mechanisms of protein and lipid oxidation in mayonnaise at multiple length scales

Suyeon Yang (Creator)
Machi Takeuchi (Creator)
Heiner Friedrich (Creator)
John van Duynhoven (Creator)
Johannes Hohlbein (Creator)

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Description

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Date made available	3 Oct 2022
Publisher	Wageningen University & Research

DOI
10.5281/zenodo.5938385

1 Article

Unravelling mechanisms of protein and lipid oxidation in mayonnaise at multiple length scales
Yang, S., Takeuchi, M., Friedrich, H., van Duynhoven, J. P. M. & Hohlbein, J., Feb 2023, In: Food Chemistry. 402, 134417.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
21 Link opens in a new tab Citations (Scopus)

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