Unravelling the role of sodium chloride and hydroxytyrosol on the colloidal properties and oxidative stability of olive oil-based o/w emulsions: A multivariate statistical approach-Reference-Cited by-同舟云学术

Unravelling the role of sodium chloride and hydroxytyrosol on the colloidal properties and oxidative stability of olive oil-based o/w emulsions: A multivariate statistical approach

Published:2023-03 Issue: Volume:405 Page:134767
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Flamminii Federica,De Flaviis Riccardo,Sacchetti Giampiero,Caponio Francesco,Paradiso Vito Michele,Di Mattia Carla Daniela

Funder

Technische Universität München

Ministero dell'Istruzione dell'Università e della Ricerca

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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