Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector

This work aimed to evaluate the antioxidant effect determined by the addition of phenolic extract on the oxidative stability and quality of vegan mayonnaise. Two different antioxidant extracts containing 100 mg L<sup>−1</sup> of hydroxytyrosol and obtained by olive mill wastewater were u...

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Autores principales: Alessandra De Bruno, Rosa Romeo, Antonio Gattuso, Amalia Piscopo, Marco Poiana
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
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Acceso en línea:https://doaj.org/article/54afd866a76f41edbc92aa3b8b961578
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