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

Any de publicació: 2015

Volum: 175

Pàgines: 233-242

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2014.10.016 GOOGLE SCHOLAR
Font de les dades: Scopus