Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions

Di Mattia, C.D., Sacchetti, G., Mastrocola, D., Sarker, D.K. and Pittia, P. (2010) Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions Food Hydrocolloids, 24 (6-7). pp. 652-658. ISSN 0268-005X

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Item Type: Journal article
Subjects: C000 Biological and Biomedical Sciences
DOI (a stable link to the resource): 10.1016/j.foodhyd.2010.03.007
Faculties: Faculty of Science and Engineering > School of Pharmacy and Biomolecular Sciences
Depositing User: editor spbs
Date Deposited: 22 Nov 2011 09:50
Last Modified: 02 May 2012 10:13
URI: http://eprints.brighton.ac.uk/id/eprint/9503

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