Antioxidant activity of phenolic compounds in sunflower oil‐in‐water emulsions containing sodium caseinate and lactose-Reference-Cited by-同舟云学术

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Antioxidant activity of phenolic compounds in sunflower oil‐in‐water emulsions containing sodium caseinate and lactose

Published:2004-05 Issue:5 Volume:106 Page:325-333
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Velasco Joaquín¹,Dobarganes M. Carmen¹,Márquez‐Ruiz Gloria¹

Affiliation:

1. Instituto de la Grasa (CSIC), Sevilla, Spain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200300857

Reference53 articles.

1. Lipid oxidation in food emulsions

2. Lipid oxidation‐the other dimensions;Fritsch C. W.;Inform,1994

3. Oxidación en sistemas lipídicos heterofásicos: emulsiones aceite en agua;Velasco J.;Grasas Aceites,2002

4. Behavior of alpha, gamma, and delta tocopherols with linoleic acid in aqueous media

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