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.
Zeitschrift:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Datum der Publikation: 2015

Ausgabe: 175

Seiten: 233-242

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2014.10.016 GOOGLE SCHOLAR
Datenquelle: Scopus