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.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2015

Alea: 175

Orrialdeak: 233-242

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2014.10.016 GOOGLE SCHOLAR
Datuen iturria: Scopus