A direct correlation between the antioxidant efficiencies of caffeic acid and its alkyl esters and their concentrations in the interfacial region of olive oil emulsions. the pseudophase model interpretation of the "cut-off" effect

  1. Costa, M.
  2. Losada-Barreiro, S.
  3. Paiva-Martins, F.
  4. Bravo-Díaz, C.
  5. Romsted, L.S.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Ano de publicación: 2015

Volume: 175

Páxinas: 233-242

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2014.10.016 GOOGLE SCHOLAR
Fonte de datos: Scopus