Effect of pH on Antioxidant Activity of α-Tocopherol and Trolox in Oil-in-Water Emulsions
Author:
Affiliation:
1. Department of Food Science and Technology, University of California, Davis, California 95616
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf960262d
Reference14 articles.
1. The formation of an enantiomerically pure product of free radical coupling. The chemistry of diphenylcarbene in polycrystalline S-(+)-2-butanol
2. Interfacial Phenomena in the Evaluation of Antioxidants: Bulk Oils vs Emulsions
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