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.
Revue:
Food Chemistry

ISSN: 0308-8146,  1873-7072

Année de publication: 2011

Volumen: 129

Número: 4

Pages: 1652-1659

Type: Article

DOI: 10.1016/J.FOODCHEM.2011.06.027 GOOGLE SCHOLAR
La source de données: Scopus