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Oxidative stability of oil-in-water emulsions with α-tocopherol, charged emulsifier, and different oxidative stress
α-Tocopherol is known to show different activity depending on the concentration and food matrix. Effects of α-tocopherol at the concentrations of 0, 0.1, 0.5, and 1.0 mM were determined in oil-in-water (O/W) emulsions containing anionic, neutral, and cationic emulsifiers under different types of oxi...
Gorde:
| Argitaratua izan da: | Food Sci Biotechnol |
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| Egile Nagusiak: | , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer Singapore
2018
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6233385/ https://ncbi.nlm.nih.gov/pubmed/30483420 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0407-0 |
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