Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability
Natural phenolic compounds are recognized as bioactive ingredients in food but can also have a role as effective alternatives to synthetic antioxidants in stability improvement of foods prone to oxidation, such as edible oils. This study aimed at the preparation and HPLC-DAD characterization of phen...
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| Hauptverfasser: | , , , , , , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences
2018-12-01
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| Schriftenreihe: | Polish Journal of Food and Nutrition Sciences |
| Schlagworte: | |
| Online-Zugang: | http://www.journalssystem.com/pjfns/,100421,0,2.html |
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