☆ 4.7 Article

Evaluation of surface-active and antioxidant effect of olive oil endogenous compounds on the stabilization of water-in-olive-oil nanoemulsions

FOOD CHEMISTRY (2018)

Journal

FOOD CHEMISTRY

Volume 240, Issue -, Pages 1146-1153

Publisher

ELSEVIER SCI LTD

DOI: 10.1016/j.foodchem.2017.08.044

Keywords

Nanoemulsion; Phenolic compounds; Stability; Oxidation; Olive oil; Gallic acid; Vanillic acid; Syringic acid

Categories

Chemistry, Applied Food Science & Technology Nutrition & Dietetics

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