Chargement en cours...
Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach
Omics approaches are recently being applied also in food lipid oxidation, to increase knowledge of oxidation and antioxidation mechanisms. The so-called oxidomics throws a wider spot of light on the complex patterns of reactions taking place in food lipids, especially in dispersed systems. This rese...
Enregistré dans:
| Publié dans: | Antioxidants (Basel) |
|---|---|
| Auteurs principaux: | , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
MDPI
2020
|
| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7602588/ https://ncbi.nlm.nih.gov/pubmed/33076439 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antiox9100996 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|