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

New Peanut Product: “Mayonnaise”. Some Chemical Aspects

, , * , ,  and
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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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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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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