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

• 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.
• विषय: article
• ऑनलाइन पहुंच: 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...