A Direct Correlation Between the Antioxidant Efficiencies of Caffeic Acid and Its Alkyl Esters and Their Concentrations in the Interfacial Region of Olive Oil Emulsions. The Pseudophase Model Interpretation of the "Cut-Off" Effect

AuthID
 P-00A-0JC
5
Author(s)
Bravo Diaz, C
·
Document Type
Article
Year published
2015
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 175, Pages: 233-242 (10)
Indexing
Wos®
Scopus®
Crossref®76
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84915822561
Wos: WOS:000348878500033
Source Identifiers
ISSN: 0308-8146
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service