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

Año de publicación: 2015

Volumen: 175

Páginas: 233-242

Tipo: Artículo

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