Assessing Interactions between Lipophilic and Hydrophilic Antioxidants in Food Emulsions
Author:
Affiliation:
1. Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania 16802, United States
Funder
National Institute of Food and Agriculture
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b04152
Reference38 articles.
1. Food Lipids
2. Vitamin E remains the major lipid-soluble, chain-breaking antioxidant in human plasma even in individuals suffering severe vitamin E deficiency
3. The chemistry and antioxidant properties of tocopherols and tocotrienols
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