Interfacial Concentrations of Hydroxytyrosol and Its Lipophilic Esters in Intact Olive Oil-in-Water Emulsions: Effects of Antioxidant Hydrophobicity, Surfactant Concentration, and the Oil-to-Water Ratio on the Oxidative Stability of the Emulsions

1. Almeida, J.
2. Losada-Barreiro, S.
3. Costa, M.
4. Paiva-Martins, F.
5. Bravo-Díaz, C.
6. Romsted, L.S.