Abstract
The percentage composition, fatty acids and oxidation stability was obtained from "peanut mayonnaise" in comparison with commercial mayonnaise and sunflower oil. "Peanut mayonnaise" showed better chemical quality than commercial mayonnaise.
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CITATION STYLE
APA
Johnston, M. G., Navarro, V. M., Nepote, V., Grosso, N. R., Brutti, N. I., & Guzmán, C. A. (2000). New peanut product: “Mayonnaise”. Some chemical aspects. In Molecules (Vol. 5, pp. 485–486). Molecular Diversity Preservation International. https://doi.org/10.3390/50300485
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