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FOOD CHEMISTRY/BIOCHEMISTRY - Lipid Oxidation in Fish Oil Enriched Mayonnaise: Calcium Disodium Ethylenediaminetetraacetate, but Not Gallic Acid, Strongly Inhibited Oxidative Deterioration/ / Jacobsen, Charlotte / American Chemical Society, Books and Journals Division] / Journal of agricultural and food chemist / 1009-1019p. / 2001
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