Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters
Espinosa, Raquel Rainho, Inchingolo, Raffaella, Alencar, Severino Matias, Rodriguez-Estrada, Maria Teresa, Castro, Inar AlvesVolume:
182
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.02.130
Date:
September, 2015
File:
PDF, 1.68 MB
english, 2015