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...

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में बचाया:
ग्रंथसूची विवरण
मुख्य लेखकों: Vito Michele Paradiso (लेखक), Federica Flamminii (लेखक), Paola Pittia (लेखक), Francesco Caponio (लेखक), Carla Di Mattia (लेखक)
स्वरूप: पुस्तक
प्रकाशित: MDPI AG, 2020-10-01T00:00:00Z.
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