Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS - Concepedia

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Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS

DOI Full Paper Access

18

Citations

37

References

2019

Year

Alessandro Genovese, Nicola Caporaso, Vincenzo di Bari, Ni Yang, Ian D. Fisk

Food Research International

Food ChemistryPolyphenolicsMedicineAnalytical ChemistryPhytochemicalO/w EmulsionAroma ReleasePharmacologyChromatographyEmulsion

References

	Year	Citations

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