Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions - Concepedia

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Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions

110

Citations

23

References

2010

Year

Carla Di Mattia, Giampiero Sacchetti, Dino Mastrocola, Dipak K. Sarker, Paola Pittia

Food Hydrocolloids

Food ChemistryPhenolic CompoundsDispersion DegreeMicroemulsionSurface PropertiesPolyphenolicsEmulsion

References

	Year	Citations

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