Effects of pH and ferric ions on the antioxidant activity of olive polyphenols in oil-in-water emulsions

Verfasser / Beitragende:
[Fátima Paiva-Martins, Michael Gordon]
Ort, Verlag, Jahr:
2002
Enthalten in:
Journal of the American Oil Chemists' Society, 79/6(2002-06-01), 571-576
Format:
Artikel (online)
ID: 471167991