Kato, Shunji <br/><br/>
Evaluation of the Mechanisms of Mayonnaise Phospholipid Oxidation.  [electronic resource] 

 -  Journal of oleo science  Apr 2017 
 - 369-374 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1347-3352 
<br/><br/><label>Standard No.: </label>10.5650/jos.ess16187  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acetic Acid--chemistry<br/>Egg Yolk--chemistry<br/>Isomerism<br/>Lipid Peroxidation<br/>Lipid Peroxides--chemistry<br/>Oxidation-Reduction<br/>Phosphatidylcholines--chemistry<br/>Plant Oils--chemistry