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Polyphenolic Antioxidants in Lipid Emulsions: Partitioning Effects and Interfacial Phenomena
The autoxidation of lipids in complex systems such as emulsions or biological membranes, although known to occur readily and to be associated with important pathological events, is lacking in quantitative data in spite of the huge efforts that have been made in attempting to unravel the complex mech...
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| Опубликовано в: : | Foods |
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| Главные авторы: | , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI
2021
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8001919/ https://ncbi.nlm.nih.gov/pubmed/33807705 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10030539 |
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