Double emulsions with olive leaves extract as fat replacers in meat systems with high oxidative stability

Published 2018 View Full Article

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Title
Double emulsions with olive leaves extract as fat replacers in meat systems with high oxidative stability
Authors
Keywords
Double emulsions, Olive leaves extract, Oleuropein, Antioxidant activity, Meat systems, Oxidative stability
Journal
FOOD RESEARCH INTERNATIONAL
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2018-12-12
DOI
10.1016/j.foodres.2018.12.014

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