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

Any de publicació: 2018

Volum: 9

Número: 8

Pàgines: 4429-4442

Tipus: Article

DOI: 10.1039/C8FO00977E GOOGLE SCHOLAR