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Oxidative Stability in Oil-in-Water Emulsions with Quercetin or Rutin Under Iron Catalysis or Riboflavin Photosensitization.
Yi, BoRa; Ka, HaeJung; Kwon, YongJun; Choi, HyungSeok; Kim, Sunghwa; Kim, Jisu; Kim, Mi-Ja; Lee, JaeHwan.
Afiliação
  • Yi B; Dept. of Food Science and Biotechnology, Sungkyunkwan Univ., Suwon, Republic of Korea.
  • Ka H; Dept. of Food Science and Biotechnology, Sungkyunkwan Univ., Suwon, Republic of Korea.
  • Kwon Y; Dept. of Food Science and Biotechnology, Sungkyunkwan Univ., Suwon, Republic of Korea.
  • Choi H; Dept. of Food Science and Biotechnology, Sungkyunkwan Univ., Suwon, Republic of Korea.
  • Kim S; Dept. of Food Science and Biotechnology, Sungkyunkwan Univ., Suwon, Republic of Korea.
  • Kim J; Dept. of Food Science and Biotechnology, Sungkyunkwan Univ., Suwon, Republic of Korea.
  • Kim MJ; Dept. of Food and Nutrition, Kangwon National Univ., Samcheok, Republic of Korea.
  • Lee J; Dept. of Food Science and Biotechnology, Sungkyunkwan Univ., Suwon, Republic of Korea.
J Food Sci ; 82(4): 890-896, 2017 Apr.
Article em En | MEDLINE | ID: mdl-28295328
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Texto completo: 1 Coleções: 01-internacional Temas: Agentes_cancerigenos Base de dados: MEDLINE Assunto principal: Quercetina / Riboflavina / Rutina / Água Idioma: En Revista: J Food Sci Ano de publicação: 2017 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Temas: Agentes_cancerigenos Base de dados: MEDLINE Assunto principal: Quercetina / Riboflavina / Rutina / Água Idioma: En Revista: J Food Sci Ano de publicação: 2017 Tipo de documento: Article