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2 matching references were found.

Refsgaard, H.H.F.; Brockhoff, P.M.; Poll, L.; Olsen, C.E.; Rasmussen, M.; Skibsted, L.H., Light-induced Sensory and Chemical Changes in Aquavit, Lebensm. Wiss. Technol., 1995, 28, 4, 425-435, https://doi.org/10.1016/0023-6438(95)90027-6 . [all data]

Jacobsen, C.; Hartvigsen, K.; Lund, P.; Thomsen, M.K.; Skibsted, L.H.; Adler-Nissen, J.; Holmer, G.; Meyer, A.S., Oxidation in fish oil-enriched mayonnaise. 3. Assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis, Eur. Food Res. Technol., 2000, 211, 2, 86-98, https://doi.org/10.1007/s002179900132 . [all data]