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: | , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/54afd866a76f41edbc92aa3b8b961578 |
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