Polyphenolic Antioxidants in Lipid Emulsions: Partitioning Effects and Interfacial Phenomena

AuthID
 P-00T-QCT
4
Author(s)
Tipo de Documento
Review
Year published
2021
Publicado
in FOODS, ISSN: 2304-8158
Volume: 10, Número: 3, Páginas: 539 (30)
Indexing
Wos®
Scopus®
Crossref®30
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85102992654
Wos: WOS:000633649300001
Source Identifiers
ISSN: 2304-8158
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