Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation
Author:
Affiliation:
1. Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
Funder
National Institute of Food and Agriculture
Cooperative State Research, Education, and Extension Service
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b05066
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