Antioxidant activity of phenolic compounds added to a...

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 Alves
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Volume:
182
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.02.130
Date:
September, 2015
File:
PDF, 1.68 MB
english, 2015
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