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

New Peanut Product: “Mayonnaise”. Some Chemical Aspects

M. G. Johnston, V. M. Navarro, V. Nepote* email, N. R. Grosso, N. I. Brutti and C. A. Guzmán
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
* Author to whom correspondence should be addressed.
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.

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Cite This Article

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.

AMA Style

Johnston MG, Navarro VM, Nepote V, Grosso NR, Brutti NI, Guzmán CA. New Peanut Product: “Mayonnaise”. Some Chemical Aspects. Molecules. 2000; 5(3):485-486.

Chicago/Turabian Style

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." Molecules 5, no. 3: 485-486.

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