Characterization, sensory and oxidative stability analysis of vegetable mayonnaise formulated with olive leaf vinegar as an active ingredient

HIGHLIGHTS

• who: Antonella De Leonardis and colleagues from the Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via Sanctis, Campobasso, Italy have published the research work: Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient, in the Journal: Foods 2022, 11, x FOR PEER REVIEW of /2022/
• what: In the current research, the feasibility of using this olive leaf vinegar in mayonnaise formulation was investigated. If fat content reduction is the main goal, at the same time, quality of the chosen fat is equally . . .
  

   

  

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