Effect of alkyl chain length on the antioxidant activity of alkylresorcinol homologues in bulk oils and oil-in-water emulsions
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Title
Effect of alkyl chain length on the antioxidant activity of alkylresorcinol homologues in bulk oils and oil-in-water emulsions
Authors
Keywords
Alkylresorcinols, Antioxidant, Bulk oil, Cut-off theory, Emulsion, Iron chelation, Lipid oxidation, Partitioning, Radical scavenging capacity
Journal
FOOD CHEMISTRY
Volume 346, Issue -, Pages 128885
Publisher
Elsevier BV
Online
2021-01-12
DOI
10.1016/j.foodchem.2020.128885
References
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