Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach

• Glavni autori: Vito Michele Paradiso (Autor), Federica Flamminii (Autor), Paola Pittia (Autor), Francesco Caponio (Autor), Carla Di Mattia (Autor)
• Format: Knjiga
• Izdano: MDPI AG, 2020-10-01T00:00:00Z.
• Teme: article
• Online pristup: Connect to this object online.

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...