Cinnamon and paprika oleoresin emulsions: A study of physicochemical stability and antioxidant synergism-Reference-Cited by-同舟云学术

Cinnamon and paprika oleoresin emulsions: A study of physicochemical stability and antioxidant synergism

Published:2021-12 Issue: Volume:150 Page:110777
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ferraz Mariana Costa,Procópio Fernanda Ramalho,de Figueiredo Furtado Guilherme,Munhoz Moya Amanda Maria Tomazini,Cazarin Cinthia Baú Betim,Hubinger Miriam Dupas

Funder

CNPq

FAPESP

CAPES

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

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3. 82 Paprika;Attokaran,2011

4. Biological effects of essential oils – A review;Bakkali;Food and Chemical Toxicology,2008

5. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay;Benzie;Analytical Biochemistry,1996

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