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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
Costa, Marlene, Losada-Barreiro, Sonia, Paiva-Martins, Fátima, Bravo-Díaz, Carlos, Romsted, Laurence S.Volume:
175
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.10.016
Date:
May, 2015
File:
PDF, 905 KB
english, 2015