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-Reference-Cited by-同舟云学术

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

Published:2015-05 Issue: Volume:175 Page:233-242
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Costa Marlene,Losada-Barreiro Sonia,Paiva-Martins Fátima,Bravo-Díaz Carlos,Romsted Laurence S.

Funder

Xunta de Galicia

National Science Foundation – United States

Agriculture and Food Research Initiative Competitive

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Mechanisms of antioxidants in the oxidation of foods;Choe;Comprehensive Reviews in Food Science and Food Safety,2009

5. Antioxidants in foods: State of the science important to the food industry;Finley;Journal of Agriculture and Food Chemistry,2011

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