Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions - Concepedia

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Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions

133

Citations

37

References

2009

Year

Carla Di Mattia, Giampiero Sacchetti, Dino Mastrocola, Paola Pittia

Food Research International

Food ChemistryFood ColloidPhenolic AntioxidantsChemical StabilityDispersion StatePolyphenolicsEmulsion

References

	Year	Citations

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