Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS

Published 2019 View Full Article

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Title
Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS
Authors
Keywords
Oil-in-water emulsion, Virgin olive oil, Phenolic compounds, Aroma compounds, In-vivo, aroma release, Hydrophobic interactions
Journal
FOOD RESEARCH INTERNATIONAL
Volume -, Issue -, Pages 108686
Publisher
Elsevier BV
Online
2019-09-16
DOI
10.1016/j.foodres.2019.108686

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