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
·
Tipo de Documento
Article
Year published
2015
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 175, Páginas: 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
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