Quantification of Antioxidant Capacity in a Microemulsion System: Synergistic Effects of Chlorogenic Acid with α-Tocopherol-Reference-Cited by-同舟云学术

Quantification of Antioxidant Capacity in a Microemulsion System: Synergistic Effects of Chlorogenic Acid with α-Tocopherol

Published:2009-03-20 Issue:9 Volume:57 Page:3409-3414
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sim Wei Lin Sandra¹,Han Ming Yong²,Huang Dejian¹

Affiliation:

1. Department of Chemistry, National, University of Singapore, 3 Science Dr. 3, Singapore 117543, Republic of Singapore

2. Institute of Materials Research and Engineering, Agency of Science Technology and Research, 3 Research Link, Singapore 117602, Republic of Singapore

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf8040484

Reference26 articles.

1. Nano-emulsions: New applications and optimization of their preparation

2. Formation and stability of nano-emulsions

3. Microemulsions

4. Microemulsions: A Potential Delivery System for Bioactives in Food

5. Nano-sized self-assemblies of nonionic surfactants as solubilization reservoirs and microreactors for food systems

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