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

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Title
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
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 175, Issue -, Pages 233-242
Publisher
Elsevier BV
Online
2014-11-18
DOI
10.1016/j.foodchem.2014.10.016

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