相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions
Tayse Ferreira Ferreira da Silveira et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Strategies to Broaden the Applications of Olive Biophenols Oleuropein and Hydroxytyrosol in Food Products
Mariana Monteiro et al.
ANTIOXIDANTS (2021)
The effect of temperature on the phenolic content and oxidative stability of o/w emulsions enriched with natural extracts from Satureja thymbra
Evanthia Choulitoudi et al.
FOOD CHEMISTRY (2021)
Combined application of gallate ester and α-tocopherol in oil-in-water emulsion: Their distribution and antioxidant efficiency
YangLing Wang et al.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY (2020)
Influence of AO chain length, droplet size and oil to water ratio on the distribution and on the activity of gallates in fish oil-in-water emulsified systems: Emulsion and nanoemulsion comparison
Marlene Costa et al.
FOOD CHEMISTRY (2020)
Utilization of beta-lactoglobulin- (-)-Epigallocatechin-3-gallate(EGCG) composite colloidal nanoparticles as stabilizers for lutein pickering emulsion
Jiaqi Su et al.
FOOD HYDROCOLLOIDS (2020)
The use of natural antioxidants to combat lipid oxidation in O/W emulsions
John Noon et al.
JOURNAL OF FOOD ENGINEERING (2020)
Interfacial performance of gallic acid and methyl gallate accompanied by lecithin in inhibiting bulk phase oil peroxidation
Hasan Mansouri et al.
FOOD CHEMISTRY (2020)
Modulation of interfacial phenolic antioxidant distribution in Pickering emulsions via interactions between zein nanoparticles and gallic acid
Zijun Zhao et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Pickering particles as interfacial reservoirs of antioxidants
Anja Schroder et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2020)
Recent advances in the composition, extraction and food applications of plant-derived oleosomes
Abdullah et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
A review of recent progress on high internal-phase Pickering emulsions in food science
Abdullah et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Lipid Oxidation in Oil-in-Water Emulsions Rich in Omega-3: Effect of Aqueous Phase Viscosity, Emulsifiers, and Antioxidants
Aurelia Pernin et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2019)
Targeting Antioxidants to Interfaces: Control of the Oxidative Stability of Lipid-Based Emulsions
Olga Mitrus et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Control of antioxidant efficiency of chlorogenates in emulsions: modulation of antioxidant interfacial concentrations
Mafalda Meireles et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Microwave-assisted synthesis and antioxidant activity of palmitoyl-epigallocatechin gallate
Ruijie Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Modified phosphatidylcholine with different alkyl chain length and covalently attached caffeic acid affects the physical and oxidative stability of omega-3 delivery 70% oil-in-water emulsions
Betul Yesiltas et al.
FOOD CHEMISTRY (2019)
Complexation between flaxseed protein isolate and phenolic compounds: Effects on interfacial, emulsifying and antioxidant properties of emulsions
Loc B. Pham et al.
FOOD HYDROCOLLOIDS (2019)
Enhancing the fraction of antioxidants at the interfaces of oil-in-water emulsions: A kinetic and thermodynamic analysis of their partitioning
Emilio A. Raimundez-Rodriguez et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2019)
An efficient method for anthocyanins lipophilization based on enzyme retention in membrane systems
Marta Guimaraes et al.
FOOD CHEMISTRY (2019)
Antioxidant Hydrophobicity and Emulsifier Type Influences the Partitioning of Antioxidants in the Interface Improving Oxidative Stability in O/W Emulsions Rich in n-3 Fatty Acids
Araceli Lopez-Martinez et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2018)
Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation
David Julian McClements et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
A new approach for facile synthesis of phytosteryl phenolates
Huiqi Wang et al.
FOOD CHEMISTRY (2018)
Interaction of β-conglycinin with catechin-impact on physical and oxidative stability of safflower oil-in-water emulsion
Mouming Zhao et al.
FOOD CHEMISTRY (2018)
Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations
Shuangxi Wang et al.
FOOD CHEMISTRY (2018)
Enhanced stability of an emulsion enriched in unsaturated fatty acids by dual natural antioxidants fortified in both the aqueous and oil phases
Xinyi Wang et al.
FOOD HYDROCOLLOIDS (2018)
Modulating the interfacial concentration of gallates to improve the oxidative stability of fish oil-in-water emulsions
Ines Ferreira et al.
FOOD RESEARCH INTERNATIONAL (2018)
Homogeneous and Heterogeneous Catalyzed Esterification of Acrylic Acid with Ethanol: Reaction Kinetics and Modeling
Ghoshna Jyoti et al.
INTERNATIONAL JOURNAL OF CHEMICAL KINETICS (2018)
Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions
Gautam K. Samdani et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Differential Partitioning of Bioantioxidants in Edible Oil-Water and Octanol-Water Systems: Linear Free Energy Relationships
J. Freiria-Gandara et al.
JOURNAL OF CHEMICAL AND ENGINEERING DATA (2018)
Lipase-Produced Hydroxytyrosyl Eicosapentaenoate is an Excellent Antioxidant for the Stabilization of Omega-3 Bulk Oils, Emulsions and Microcapsules
Taiwo Olusesan Akanbi et al.
MOLECULES (2018)
The Need for a New Step in the Study of Lipid Oxidation in Heterophasic Systems
Pierre Villeneuve et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
A review of methods used for investigation of protein-phenolic compound interactions
Jaroslaw Czubinski et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)
Physical evidence that the variations in the efficiency of homologous series of antioxidants in emulsions are a result of differences in their distribution
Marlene Costa et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)
Alkyl caffeates as antioxidants in O/W emulsions: Impact of emulsifier type and endogenous tocopherols
Ann-Dorit Moltke Sorensen et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2017)
Partitioning and antioxidative effect of protocatechuates in soybean oil emulsions: Relevance of emulsifier concentration
Rui Silva et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2017)
A computational investigation on the structure, global parameters and antioxidant capacity of a polyphenol, Gallic acid
Vijisha K. Rajan et al.
FOOD CHEMISTRY (2017)
Entrapment and delivery of α-tocopherol by a self-assembled, alginate-conjugated prodrug nanostructure
Fayin Ye et al.
FOOD HYDROCOLLOIDS (2017)
Storage and digestion stability of encapsulated curcumin in emulsions based on starch granule Pickering stabilization
Ali Marefati et al.
FOOD HYDROCOLLOIDS (2017)
Effects of Different Lipophilized Ferulate Esters in Fish Oil-Enriched Milk: Partitioning, Interaction, Protein, and Lipid Oxidation
Xujian Qiu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Chemical kinetic and chemical trapping methods: Unique approaches for determining respectively the antioxidant distributions and interfacial molarities of water, counter-anions, and other weakly basic nucleophiles in association colloids
Aijaz Ahmad Dar et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2017)
A Physicochemical Study of the Effects of Acidity on the Distribution and Antioxidant Efficiency of Trolox in Olive Oil-in-Water Emulsions
Anna Galan et al.
CHEMPHYSCHEM (2016)
Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance
David Julian McClements et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2016)
Effect of resveratrol or ascorbic acid on the stability of α-tocopherol in O/W emulsions stabilized by whey protein isolate: Simultaneous encapsulation of the vitamin and the protective antioxidant
Lei Wang et al.
FOOD CHEMISTRY (2016)
Antioxidative and prooxidative effects in food lipids and synergism with α-tocopherol of acai seed extracts and grape rachis extracts
Priscilla Siqueira Melo et al.
FOOD CHEMISTRY (2016)
Influence of nanocomplexation with curcumin on emulsifying properties and emulsion oxidative stability of soy protein isolate at pH 3.0 and 7.0
Shuo Chen et al.
FOOD HYDROCOLLOIDS (2016)
Partitioning of vanillic acid in oil-in-water emulsions: Impact of the Tween®40 emulsifier
Severine Keller et al.
FOOD RESEARCH INTERNATIONAL (2016)
Bioaccessibility and antioxidant activity of curcumin after encapsulated by nano and Pickering emulsion based on chitosan-tripolyphosphate nanoparticles
Bakht Ramin Shah et al.
FOOD RESEARCH INTERNATIONAL (2016)
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions
Vito Michele Paradiso et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Effects of Environmental pH on Antioxidant Interactions between Rosmarinic Acid and α-Tocopherol in Oil-in-Water (O/W) Emulsions
Ketinun Kittipongpittaya et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Interfacial Concentrations of Hydroxytyrosol and Its Lipophilic Esters in Intact Olive Oil-in-Water Emulsions: Effects of Antioxidant Hydrophobicity, Surfactant Concentration, and the Oil-to-Water Ratio on the Oxidative Stability of the Emulsions
Joao Almeida et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Lipophilization of phenolic acids with phytosterols by a chemoenzymatic method to improve their antioxidant activities
Zhiqiang Wang et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2015)
Distributions of phenolic acid antioxidants between the interfacial and aqueous regions of corn oil emulsions: Effects of pH and emulsifier concentration
Sonia Losada-Barreiro et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2015)
Antioxidant activity of alkyl gallates and glycosyl alkyl gallates in fish oil in water emulsions: Relevance of their surface active properties and of the type of emulsifier
Maria J. Gonzalez et al.
FOOD CHEMISTRY (2015)
A direct correlation between the antioxidant efficiencies of caffeic acid and its alkyl esters and their concentrations in the interfacial region of olive oil emulsions. The pseudophase model interpretation of the cut-off effect
Marlene Costa et al.
FOOD CHEMISTRY (2015)
Pectins of different origin and their performance in forming and stabilizing oil-in-water-emulsions
U. S. Schmidt et al.
FOOD HYDROCOLLOIDS (2015)
Assessing Interactions between Lipophilic and Hydrophilic Antioxidants in Food Emulsions
Erwann Durand et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Apolar Radical Initiated Conjugated Autoxidizable Triene (ApoCAT) Assay: Effects of Oxidant Locations on Antioxidant Capacities and Interactions
Atikorn Panya et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Fabrication and Characterization of Antioxidant Pickering Emulsions Stabilized by Zein/Chitosan Complex Particles (ZCPs)
Li-Juan Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
What Makes Good Antioxidants in Lipid-Based Systems? The Next Theories Beyond the Polar Paradox
Mickael Laguerre et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion
Maryarn Asnaashari et al.
FOOD CHEMISTRY (2014)
Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions
Zhi-Li Wan et al.
FOOD CHEMISTRY (2014)
Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence of ionic strength and heat pretreatment
Yun Shao et al.
FOOD HYDROCOLLOIDS (2014)
Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil
Mariana von Staszewski et al.
FOOD HYDROCOLLOIDS (2014)
Increased Antioxidant Efficacy of Tocopherols by Surfactant Solubilization in Oil-in-Water Emulsions
S. Sezer Kiralan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Influence of Casein-Phospholipid Combinations as Emulsifier on the Physical and Oxidative Stability of Fish Oil-in-Water Emulsions
Pedro J. Garcia-Moreno et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Antioxidant Properties and Efficacies of Synthesized Alkyl Caffeates, Ferulates, and Coumarates
Ann-Dorit Moltke Sorensen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Distribution of catechol in emulsions
Sonia Losada Barreiro et al.
JOURNAL OF PHYSICAL ORGANIC CHEMISTRY (2014)
How to boost antioxidants by lipophilization?
Mickael Laguerre et al.
BIOCHIMIE (2013)
Modeling chemical reactivity in emulsions
Laurence S. Romsted et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2013)
Phytosteryl sinapates and vanillates: Chemoenzymatic synthesis and antioxidant capacity assessment
Zhuliang Tan et al.
FOOD CHEMISTRY (2013)
Antioxidant activity of phytosteryl phenolates in different model systems
Zhuliang Tan et al.
FOOD CHEMISTRY (2013)
Antioxidant synergism between ethanolic Centella asiatica extracts and α-tocopherol in model systems
Yin Yin Thoo et al.
FOOD CHEMISTRY (2013)
Oxidative stability of O/W and W/O/W emulsions: Effect of lipid composition and antioxidant polarity
Candelaria Poyato et al.
FOOD RESEARCH INTERNATIONAL (2013)
A Knowledge Base for The Recovery of Natural Phenols with Different Solvents
C. M. Galanakis et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2013)
Maxima in Antioxidant Distributions and Efficiencies with Increasing Hydrophobicity of Gallic Acid and Its Alkyl Esters. The Pseudophase Model Interpretation of the Cutoff Effect
Sonia Losada Barreiro et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Effects of emulsifier hydrophile-lipophile balance and emulsifier concentration on the distributions of gallic acid, propyl gallate, and α-tocopherol in corn oil emulsions
Sonia Losada-Barreiro et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2013)
Ultrasound irradiation promoted lipase-catalyzed synthesis of flavonoid esters with unsaturated fatty acids
Ming-Ming Zheng et al.
JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC (2013)
Polar paradox revisited: analogous pairs of hydrophilic and lipophilic antioxidants in linoleic acid emulsion containing Cu(II)
Temelkan Bakir et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
Antioxidation mechanism of rosmarinic acid, identification of an unstable quinone derivative by the addition of odourless thiol
Aya Fujimoto et al.
FOOD CHEMISTRY (2012)
A novel chemoenzymatic synthesis of phytosteryl caffeates and assessment of their antioxidant activity
Zhuliang Tan et al.
FOOD CHEMISTRY (2012)
Enzymatic lipophilisation of phenolic acids through esterification with fatty alcohols in organic solvents
Zhiyong Yang et al.
FOOD CHEMISTRY (2012)
Green tea extract as food antioxidant. Synergism and antagonism with α-tocopherol in vegetable oils and their colloidal systems
Jie Yin et al.
FOOD CHEMISTRY (2012)
An Investigation of the Versatile Antioxidant Mechanisms of Action of Rosmarinate Alkyl Esters in Oil-in-Water Emulsions
Atikorn Panya et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Distribution of Hydroxytyrosol and Hydroxytyrosol Acetate in Olive Oil Emulsions and Their Antioxidant Efficiency
Patricia Lisete-Torres et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Temperature and emulsifier concentration effects on gallic acid distribution in a model food emulsion
Sonia Losada-Barreiro et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2012)
Effects of caffeic acid and bovine serum albumin in reducing the rate of development of rancidity in oil-in-water and water-in-oil emulsions
Enma Conde et al.
FOOD CHEMISTRY (2011)
Antioxidant activity of hydroxytyrosol in frankfurters enriched with n-3 polyunsaturated fatty acids
Susana Cofrades et al.
FOOD CHEMISTRY (2011)
The molecular basis of working mechanism of natural polyphenolic antioxidants
Monica Leopoldini et al.
FOOD CHEMISTRY (2011)
Polyphenolic content and antioxidant activity of Eugenia pollicina leaf extract in vitro and in model emulsion systems
D. Ramful et al.
FOOD RESEARCH INTERNATIONAL (2011)
Revisiting the Polar Paradox Theory: A Critical Overview
Fereidoon Shahidi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Chemoenzymatic Synthesis of Phytosteryl Ferulates and Evaluation of Their Antioxidant Activity
Zhuliang Tan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Detailed Investigation of the OH Radical Quenching by Natural Antioxidant Caffeic Acid Studied by Quantum Mechanical Models
Monica Leopoldini et al.
JOURNAL OF CHEMICAL THEORY AND COMPUTATION (2011)
Oxidative stability of fish oil-enriched mayonnaise-based salads
Ann-Dorit Moltke Sorensen et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2010)
Impact of emulsifier microenvironments on acid-base equilibrium and activity of antioxidants
Kathleen Oehlke et al.
FOOD CHEMISTRY (2010)
A kinetic approach for evaluation of the antioxidant activity of selected phenolic acids
Petra Terpinc et al.
FOOD CHEMISTRY (2010)
Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince
Sajid Maqsood et al.
FOOD CHEMISTRY (2010)
Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions
Carla D. Di Mattia et al.
FOOD HYDROCOLLOIDS (2010)
Antioxidant properties of resveratrol: A structure-activity insight
Ilhami Gulcin
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)
Role of Continuous Phase Anionic Polysaccharides on the Oxidative Stability of Menhaden Oil-in-Water Emulsions
Bingcan Chen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Antioxidant Activity of Resveratrol in Several Fish Lipid Matrices: Effect of Acylation and Glucosylation
Isabel Medina et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Inhibition of oxidation of omega-3 polyunsaturated fatty acids and fish oil by quercetin glycosides
Gwendolyn M. Huber et al.
FOOD CHEMISTRY (2009)
Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions
C. D. Di Mattia et al.
FOOD RESEARCH INTERNATIONAL (2009)
Caffeic Acid as Antioxidant in Fish Muscle: Mechanism of Synergism with Endogenous Ascorbic Acid and α-Tocopherol
Jacobo Iglesias et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Relationships between Free Radical Scavenging and Antioxidant Activity in Foods
Jean Alamed et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Effects of Temperature and Emulsifier Concentration on α-Tocopherol Distribution in a Stirred, Fluid, Emulsion. Thermodynamics of α-Tocopherol Transfer between the Oil and Interfacial Regions
Maria Jose Pastoriza-Gallego et al.
LANGMUIR (2009)
Antioxidant and radical scavenging properties of curcumin
Tuba Ak et al.
CHEMICO-BIOLOGICAL INTERACTIONS (2008)
Synergistic antioxidant effect of α-tocopherol and myricetin on the autoxidation of triacylglycerols of sunflower oil
E. Marinova et al.
FOOD CHEMISTRY (2008)
Interactions between iron, phenolic compounds, emulsifiers, and pH in omega-3-enriched oil-in-water emulsions
Ann-Dorit Moltke Sorensen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Hydroxytyrosol prevents oxidative deterioration in foodstuffs rich in fish lipids
Manuel Pazos et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Efficiency of natural phenolic compounds regenerating α-tocopherol from α-tocopheroxyl radical
Manuel Pazos et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Ascorbyl palmitate, γ-tocopherol, and EDTA affect lipid oxidation in fish oil enriched salad dressing differently
Mette B. Let et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Role of physical structures in bulk oils on lipid oxidation
Wilailuk Chaiyasit et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2007)
Synergism and antagonism between quercetin and other chain-breaking antioxidants in lipid systems of increasing structural organisation
Eleonora Miquel Becker et al.
FOOD CHEMISTRY (2007)
Albumin causes a synergistic increase in the antioxidant activity of green tea catechins in oil-in-water emulsions
M. Pilar Almajano et al.
FOOD CHEMISTRY (2007)
Antioxidant activity of caffeic acid (3,4-dihydroxycinnamic acid)
I Gülçin
TOXICOLOGY (2006)
Antioxidant synergy and regeneration effect of quercetin, (-)-epicatechin, and (+)-catechin on α-tocopherol in homogeneous solutions of peroxidating methyl linoleate
P Pedrielli et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Kinetic method for determining antioxidant distributions in model food emulsions:: Distribution constants of t-butylhydroquinone in mixtures of octane, water, and a nonionic emulsifier
LS Romsted et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
分享论文
