reference/22605368

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/22605368

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endingPage	1019
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publicationName	Journal of Agricultural and Food Chemistry
startingPage	1009
bibliographicCitation	Jacobsen C, Hartvigsen K, Thomsen MK, Hansen LF, Lund P, Skibsted LH, Hølmer G, Adler-Nissen J, Meyer AS. Lipid oxidation in fish oil enriched mayonnaise: calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration. J Agric Food Chem. 2001 Feb;49(2):1009–19. doi: 10.1021/jf000729r. PMID: 11262064.
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date	2001-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://doi.org/10.1021/jf000729r https://pubmed.ncbi.nlm.nih.gov/11262064
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language	English
source	https://www.crossref.org/ https://pubmed.ncbi.nlm.nih.gov/
title	Lipid Oxidation in Fish Oil Enriched Mayonnaise: Calcium Disodium Ethylenediaminetetraacetate, but Not Gallic Acid, Strongly Inhibited Oxidative Deterioration
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