Work

Evaluation of rheological properties and oxidative stability in low-fat mayonnaise of different edible oils during storage period.

Year: 2009

Type: article

Source: Zhōngguó xùmù xuéhuì huìzhì

Authors: Su HouPin, Lien ChuangPing, Tan‐Ang Lee, Ho JouHsuan

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Cancer Prevention and Research Institute of Texas

Award: Enhanced Breast & Cervical Cancer Prevention for Low-Income and Underserved Using Transdisciplinary Collaboration in a Family Medicine Setting

OpenAlex ID: W29803186

FWCI:

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