Effects of caffeic acid and bovine serum albumin in reducing the rate of development of rancidity in oil-in-water and water-in-oil emulsions

  1. Conde, E.
  2. Gordon, M.H.
  3. Moure, A.
  4. Dominguez, H.
Revista:
Food Chemistry

ISSN: 0308-8146,  1873-7072

Ano de publicación: 2011

Volume: 129

Número: 4

Páxinas: 1652-1659

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2011.06.027 GOOGLE SCHOLAR
Fonte de datos: Scopus