Enhancement of the antioxidant efficiency of gallic acid derivatives in intact fish oil-in-water emulsions through optimization of their interfacial concentrations

  1. Freiría-Gándara, J.
  2. Losada-Barreiro, S.
  3. Paiva-Martins, F.
  4. Bravo-Díaz, C.
Revista:
Food and Function

ISSN: 2042-650X,  2042-6496

Ano de publicación: 2018

Volume: 9

Número: 8

Páxinas: 4429-4442

Tipo: Artigo

DOI: 10.1039/C8FO00977E GOOGLE SCHOLAR
Fonte de datos: Scopus