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Molecules 2000, 5(3), 485-486; doi:10.3390/50300485

New Peanut Product: “Mayonnaise”. Some Chemical Aspects

Instituto Multidisciplinario de Biología Vegetal (IMBIV) F.C.E.F. y N. – U.N.C. Escuela de Nutrición. Facultad de Medicina. Universidad Nacional de Córdoba. Av. Vélez Sarsfield 1600. Ciudad Universitaria. (5016) Córdoba, Argentina
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Published: 22 March 2000
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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.
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Johnston, M.G.; Navarro, V.M.; Nepote, V.; Grosso, N.R.; Brutti, N.I.; Guzmán, C.A. New Peanut Product: “Mayonnaise”. Some Chemical Aspects. Molecules 2000, 5, 485-486.

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