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.
Food Chem
; 175: 233-42, 2015 May 15.
Article
en En
| MEDLINE
| ID: mdl-25577075
Palabras clave
Texto completo:
1
Bases de datos:
MEDLINE
Asunto principal:
Aceites de Plantas
/
Ácidos Cafeicos
/
Ésteres
/
Antioxidantes
Idioma:
En
Revista:
Food Chem
Año:
2015
Tipo del documento:
Article
País de afiliación:
Portugal