Relationship between Hydrophobicity and Antioxidant Ability of “Phenolipids” in Emulsion: A Parabolic Effect of the Chain Length of Rosmarinate Esters-Reference-Cited by-同舟云学术

Relationship between Hydrophobicity and Antioxidant Ability of “Phenolipids” in Emulsion: A Parabolic Effect of the Chain Length of Rosmarinate Esters

Published:2010-02-04 Issue:5 Volume:58 Page:2869-2876
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Laguerre Mickaël¹²,López Giraldo Luis J.¹,Lecomte Jérôme¹,Figueroa-Espinoza Maria-Cruz¹³,Baréa Bruno¹,Weiss Jochen⁴,Decker Eric A.²,Villeneuve Pierre¹

Affiliation:

1. CIRAD, UMR IATE, Montpellier, F-34398, France

2. Department of Food Science, University of Massachusetts, Chenoweth Laboratory, 100 Holdsworth Way, Amherst, Massachusetts 01003

3. IRC Montpellier SupAgro 1101, av. Agropolis BP 5098 34093, Montpellier Cedex 05, France

4. Department of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf904119v

Reference38 articles.