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

New Peanut Product: “Mayonnaise”. Some Chemical Aspects

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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.
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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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